Here’s a truth; I love cookies. In fact, I’m borderline obsessed with them. The sad reality though, is that I don’t bake them very often. Maybe it has to do with the painstaking duty of having to portion out each little cookie by hand, and then baking them in several batches because they won’t all fit on one baking sheet (it’s time-consuming, y’all), but to be honest, I have not had loads of success with cookies, despite their relative ease. Many times, I’ve produced sheets of disks that while round, were crumbly and dry. Majorly disappointing when nobody in the house wants to eat the freshly baked two-dozen then.
Yet a triumph of hope arrived, several months ago when I was back in Denmark (okay, seriously, I promise that this will be the LAST post featuring my Danish rambles, but I can’t help the fact that I cooked my heart out over there). I baked my best batch of cookies ever. They were soft, incredibly rich, brimming with the complex tones of dark chocolate, and bursting with a powerful aroma that filled that little apartment with a happy smell, a homey smell, a smell that makes you want to dive in and gobble up that batch clean, hot off the tray, all the way to the very last crumb.
There’s not necessarily anything special about the recipe, other than the fact that it was incredibly costly to make (yay, Danish prices!). Here in the US though, chocolate is bountiful, which means I ought to take a stab at making these again, along with many other cookie recipes I need to try. Because I won’t stop until I’ve become a cookie expert.
Happy Flashback Friday Everyone!
Recipe: Double Chocolate, Chocolate-Chip Cookies
Originally written by Nigella Lawson
- 4 oz bittersweet chocolate (about 60-70% cocoa content)
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick salted butter, softened
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 cups bittersweet chocolate chips (about 60-70% cocoa content)
- Preheat the oven to 325 degrees Fahrenheit. Melt the 4 oz of bittersweet chocolate either in the microwave at 30 second intervals or in a double-boiler set over simmering water.
- Cream together the butter and sugars in a bowl or mixer. Then add the melted chocolate.
- Beat in the egg and vanilla extract.
- Mix in the dry ingredients and then fold in the chocolate chips.
- Form 12, equal-size mounds and place them on a greased baking sheet, spacing them about 2 inches apart from each other.
- Bake for about 18 minutes, till the cookies are just set and not wet.
- Allow to cool for a bit before munching.
- You could switch things up by swapping out some of the bittersweet chocolate chips for either mint or white chocolate chips. Peanuts would be great in here too, if you’re into that sort of thing.
- The cookie dough itself makes for an excellent cookie dough truffle. Just omit the egg and coat the balls of cookie dough in melted chocolate, allowing them to cool in the fridge to set.