Double Chocolate Cookies

I can’t believe it’s already the 6^th week of 12 Weeks of Christmas Treats. The weeks are quickly passing by and I don’t know where the days are going. All the papers I have to write, all the exams I have to study for, and all the homework I have to do isn’t helping either.

I do have Double Chocolate Cookies though, and that’s helping a little bit. Earlier in the year I shared another recipe for Double Chocolate Cookies, but you can never have too many recipes for chocolate cookies, right?

Like in my last post for double chocolate chip cookies, I was a little apprehensive when baking these. I wasn’t sure if the dough would turn into a puddle as it baked or if it would be rock hard. For some reason I don’t trust melted chocolate going into cookies.

These cookies turned out pretty nice though. They did not turn to sludge, but puffed up nicely. The chocolate was a little bitter for me, but I think if I had added just a little more milk chocolate chips or maybe substituted some of the melted semi-sweet chocolate for some milk chocolate, these would have been perfect.

Many thanks to Brenda for hosting this year's 12 Weeks of Christmas Treats. Take a look at the bottom of the page to see the wonderful sweets other bloggers decided to share this week.

Double Chocolate Cookies

Adapted from The Willow Blog

Makes 3 dozen cookies

Ingredients

4 oz. semi-sweet chocolate, chopped

1 ¼ cups (150 g) unbleached all-purpose flour

6 tbsp. (30 g) cocoa powder

1 tsp. baking soda

½ tsp. salt

1 stick unsalted butter, room temperature

1/3 cup (75 g) brown sugar

¼ cup (50 g) sugar

1 tsp. pure vanilla extract

1 egg, cold

1 cup milk chocolate chips

Directions

Preheat the oven to 350 F. Line a baking sheet with parchment paper; set it aside.

In a double boiler (or a heat proof bowl set on top of simmering water) melt the semi-sweet chocolate. Once melted, set aside to cool.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set the mixture aside.

In a large bowl, cream together the bugger and sugars until pale and fluffy. Scrape down the sides of the bowl. Pour in the melted chocolate and beat until incorporated. Add the egg and vanilla; beat until combined. Scrape down the sides of the bowl as necessary.

Slowly add the flour mixture to the creamed chocolate mixture. The batter will become very thick. Fold in the chocolate chips. Portion out the dough using a small cookie scoop (mine was about 1 ½ inches in diameter). Space the cookie dough about 2 inches apart on the lined cookie sheet. Bake for 9-10 minutes. Cool on the cookie sheet for a few minutes before transferring to a cooling rack to cool completely.

These taste great straight out of the oven, but if you are eating them after baking and want a nice warm cookie, place in the microwave for 12-14 seconds.