Are you tired of chocolate recipes? It seems it’s all I do lately. It’s not because I don’t cook anything else (I do!) but it’s usually hard to photograph savory dishes – it takes a lot of forethought, and more often than not, it means I’ll eat it cold. I’ve been thinking about a way to get around this, but I can’t think of anything. I’ll just have to try harder, I guess! Next week we have five days off (starting Thursday) so hopefully we’ll get to cook new recipes and work on wedding stuff and some DIY projects we have lingering. In the meantime, I’ll leave you with a cookie recipe.
I know I say this about everything I bake, but these were outstanding. Perfect with a glass of milk or a cup of coffee. We gave these to my boyfriend’s mom last Sunday (the day we helped her cut all the burlap runners so she could sew them) and she agreed. All in all, a great recipe to have in your arsenal!
Double Chocolate Chip CookiesAdapted from Kitchen Simplicity
- 4oz (110g) dark chocolate
- 1/2 cup (110g) butter
- 1 1/4 cups brown sugar
- 2 large eggs
- 1 tsp espresso powder
- 1 cup all purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4oz (110g) chocolate chips or chopped chocolate into chunks
- In a large bowl, melt chocolate and butter. Beat in sugar and eggs.
- In another bowl, whisk together the espresso powder, flour, cocoa, baking soda and salt. Add the chocolate mixture and mix until just incorporated. Add the chocolate chips or chunks by hand.
- Scoop spoonfuls of cookie dough onto a baking tray or sheet and bake at 325ºF (160ºC) for about 10 minutes. Cool for a minute before moving to wire racks to cool completely.