Monday, February 16, 2015

Double Dark Chocolate Cookies

There is a lot of Valentine's Day grumpiness this time of year. Don't get me wrong; a lot of the arguments are totally valid, and I was definitely a complainer during my topsy-turvy twenties (at least, in the romance department). Still, even if you don't love the sentimental stuff, there are some great bonuses that go with this holiday...for example, when else do you get a free excuse for limitless chocolate?

Chocolate bon-bons, chocolate roses, and even chocolate body paint (if you're into that sort of thing). Chocolate & Valentine's Day go hand in hand, platonically or romantically.

For me, there is nothing like a perfect almost crisp, yet slightly chewy, chocolate cookie. Made with premium cocoa powder & rich dark chocolate, my Double Dark Chocolate Cookies are just the treat.

This past Valentine's Day, I even took it a step further for the kids... Yes, for the kids, not for me at all (heh)...and sandwiched two of these beauties together with some wonderful fresh creamery ice cream from a nearby dairy farm ('Flayvors of Cook Farm', if you are in the area! Simply the best!). Black-Raspberry & Mint Chocolate Chip ice cream highlighted the deep chocolatey flavor of these amazing cookies... Yum! You don't need a sweetheart to enjoy these!

Double Dark Chocolate Cookies
makes about 2 dozen medium sized cookies

2 1/4 cups all purpose flour
1/3 cup premium baking cocoa (I used Ghirardelli)
1 1/2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon salt
2 sticks unsalted butter, softened but still cool to the touch
3/4 cup light brown sugar
3/4 sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cup dark chocolate chips

Mix the dry ingredients in a large bowl and reserve.

In the bowl of a stand mixer, cream together the softened butter, light brown sugar, and regular sugar on medium-high speed, (using the paddle attachment) for about 3-5 minutes.

Lower the speed to medium-low, and add each egg one at a time, mixing thoroughly before the next. Add the vanilla extract and mix well.

Slowly add the dry mixture to the wet ingredients, in several increments, until the dough comes together. You may have to scrape the bowl down with a rubber spatula in the process.

Clean the dough from the attachment and fold in the dark chocolate chips by hand, until well blended. Cover the bowl with a layer of plastic wrap and chill for at least 30 minutes. This is a very important step in maintaining the chewiness of the cookie and to prevent too much spreading while baking.

While the dough is chilling, preheat your oven to 350F.

Reserve 2 non-stick cookie sheets or parchment lined sheets for baking. After refrigeration, use a large soup spoon (or cookie scoop) and scoop out a generous 2 tablespoon portion of dough. Next, gently form into a crude ball. If you want a slightly flatter cookie, press down slightly on the dough once on the cookie sheet.

Space the cookies about two inches apart on each sheet (I ended up with 6 cookies per pan).

Bake for 10-13 minutes, or until the edges are crisp and the tops are set. Allow to cool on the pan for 2 minutes, and then transfer to a cooling rack.

Refrigerate the remaining cookie dough between baking batches.

Enjoy the cookies on their own, or create a luscious dessert by sandwiching with your favorite ice cream! 

No comments:

Post a Comment