Double Chocolate Cookies

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Oh Chocolate – I could write sonnets and limericks about your never ending perfection. And the sunrise..

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Here is an ode to your blissful magnificence (ahem – I’m done)


Well, not quite. As a child I LOVED Lucky Charms cereal, then it discontinued in England, then it was brought back to be sold in Selfridges for a ridiculous price. But now I live in Canada and can eat all the Lucky Charms my wee heart desires. And the chocolate version is just as good, if not better. nom nom nom. Oh and that bit in Austin Powers..

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These cookies are rich, dark, delicious, soft and just about perfect.

Double Chocolate Cookies

1 cup all purpose flour (142 g)
3/4 cup unsweetened Dutch process cocoa powder
1 tsp baking soda
1/4 tsp salt
8 tbsp (1 stick) unsalted butter, softened
2/3 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 large egg
1/4 tsp pure vanilla extract
1 cup semisweet chocolate chips or chunks

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

2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until fluffy, about 3 minutes. Add the egg, mixing well. Stir in the vanilla.

3. With the mixer on low speed, add the flour mixture in three batches, mixing just until incorporated after each addition. Stir in the chocolate chips/chunks and cherries. Scrape down the sides of the bowl.

4. Turn the dough out onto a clean work surface and divide it in half. Roll out into 2 uniform logs, about 12 inches long. Wrap the logs in parchment paper or saran wrap. Refrigerate until firm enough to slice – a few hours.

5. Position a rack in the top and bottom thirds of your oven. Preheat the oven to 350F. Line two cookie sheets with parchment paper or baking mats.

6. Cut the logs into 1 inch slices and place 1 1/2 inches apart on the prepared cookie sheets. Bake for 15 minutes, or until the dough looks just baked. These cookies should be tender, so do not overbake.


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