Double Chocolate Cookies, where the cocoa and the dark chocolate blend in a buttery cookie with crispy edges and soft interior. Deliciously decadent, they could be the perfect Valentine’s treat.
I am usually pretty bad at jumping on any bandwagons or follow fashions and crowds. Even at school, I wasn’t among the leaders, the popular groups, the loud ones. I was with the minority, the introvert and “artsy” ones, the ones with very good marks and a good relationship with the teachers. I can speak for, or “sell” you only things that are true to myself and my beliefs, and when I do, you can see a sparkle in my eye, a passion in my voice. For the rest of things that do not resonate with me, I stay quiet and am -mostly- “boring”, one might say?
The intro to say that I know we’re getting closer to Valentine’s Day and everywhere I turn on the web, I see beautiful Valentine’s treats, hearts, glitters, sprinkles, and I did try to go shopping for something Valentine themed to bake, but in the end, I couldn’t bring anything home. Because I usually just stay away from the commercialized aspects of every celebration, and the mass produced items. I usually bake every other day so that we have our favorite breakfast items or after dinner dessert, and these Double Chocolate Cookies were made some time ago, in order to satisfy a specific request for a chocolaty treat to enjoy after dinner or as a midday snack. They were very well received in our household and did last only a couple of days (I also shared some with my yoga companions).
So I’m thinking I’ll bake these Double Chocolate Cookies again for my Valentine. Last year we were apart, I was in Rome and Loreto was here in Canada. We had a lovely Skype chat and he showed me what he got for me: a funny monkey-shaped air balloon, a card, and a pretty heart necklace that I found waiting for me in our bedroom when I got back to Canada. This Valentine’s day will be different, we’ll be together, probably munching on these cookies after a succulent meal at home.
They are not the prettiest cookies, so dark, like the “ugly duckling” of the cookie realm. Plus, I did chill the log before cutting it but was still kind of soft and slicing didn’t come easy. As a result, the edges were a little rough and not perfectly round. But don’t let the outside appearance fool you. They are the most delicious chocolate treat you’ll ever need. And they will be just the right ending to any meal.
These Double Chocolate Cookies are among those crispy exterior, chewy soft moist delectable interior group of cookies. You bite into them and feel that crispness break, the texture chewy, that soon dissipates as it melts in your mouth, allowing those morsels of melted chocolate to tantalize you mouth. Perfect with that cool glass of milk to wash every bite down so you can start all over enjoying these not so pretty but amazingly delicious cookies.
Valentines Day is coming soon, and anyone can go to the store and by pre-made gifts. Try making these Double Chocolate Cookies for that special someone you love, I don’t think there is a better way to say I love you!
If you’re not a baker, you can always check out our post “Valentine’s Gift Idea for the foodies in your life“.
Song of the day: “Beauty in the World”, Macy Gray.
Recipe adapted from “The Waste Not, Want Not Cookbook” by Cinda Chavich.Print
A killer cookie for chocolate lovers!
- 3/4 cup unsalted butter
- 3/4 cup light brown sugar sugar
- pinch of salt
- 1 tsp vanilla extract
- 1/2 cup Dutch-process cocoa powder
- 2 eggs
- 1 and 1/4 cups all-purpose flour
- 1 tsp baking powder
- 4 oz dark chocolate (70% cacao minimum), chopped
- dark chocolate chips for the topping
- maple sugar for dusting
- In the bowl of an electric mixer, beat together the butter, sugar, salt and vanilla until fluffy.
- Add the cocoa, beating to incorporate. Then add the eggs, one at a time, beating at medium speed.
- In a bowl, combine the flour and baking powder and fold into the batter until smooth. Fold in the chopped chocolate.
- Pile the cookie dough onto a piece of plastic wrap or parchment and roll into a log, twisting the ends to enclose. Chill until firm (about half hour).
- Preheat the oven to 350° F and line a baking sheet with parchment paper.
- Cut the chilled dough log into 1/4-inch to 1/2-inch slices and place the slices a little apart on the baking sheet. Sprinkle lightly with maple sugar.
- Bake until firm, about 10-12 minutes.
- Transfer the cookies to a wire rack to cool.
- Store in an airtight container for up to 2 weeks.
Be careful not to over-bake the cookies. They should be crispy on the outside and a little chewy inside.
Looking for more cookies ideas?