I made these decadent cookies as take-home gifts for my guests at my recent Food & Wine Chickie Lobsterfest, but the excess of adult libations “made me” forget to actually give them out at the end of the evening – boo!
I sort of redeemed myself by bringing them to work where they received some pretty big kudos from my colleagues.
You might question how old my baking sheets are – and they are! They’re my Grand-Mother’s sheets and although not new and shiny, I love thinking of her as I bake.
Ingredients:
- ½ cup unsweetened Dutch-process cocoa
- 1 cup all-purpose flour
- ½ tsp. baking soda
- ½ tsp. Kosher salt
- 8 ounces semisweet chocolate chips
- 8 Tbsp. butter
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
Directions:
- Preheat oven to 325°F. Line baking sheets with parchment paper or coat with cooking spray.
- Whisk together cocoa, flour, baking soda, and salt in a medium bowl. Reserve for later use.
- Warm half the chocolate chips in the microwave for 30 seconds and stir. If not fully melted, microwave in 15 second increments until they are.
- Place the melted chocolate in the bowl of an electric mixer fitted with the paddle attachment. Add the sugar, the eggs and the vanilla. Blend together on medium speed until fully combined, about 1 minute. With the mixer on low speed, add the flour mixture, one tablespoon at a time until combined. Using a wooden spoon, add the remaining chocolate chips to the dough.
- Form dough into 1 ½-inch balls. Place the dough balls 2” apart on the parchment-lined baking sheets and bake for 15 minutes. Allow to cool on the baking sheets for 2-3 minutes, then transfer to wire racks to completely cool (if you can wait that long).
Makes 3 dozen cookies
Source: Adapted from Martha Stewart Living, June 2005
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