Monday, February 23, 2009

Dark Chocolate Goodness

Wow, where did the time go? All of a sudden it's almost April, spring break is over, and I'm in the home stretch of my freshman year of college... Yikes. And yikes for this post being so overdue. I don't really have an excuse for that - life is crazy, sure, but the older I get the more I realize that life will be crazy now and forever. Amen. (Yes, that was a Catholic joke/reference. I'm Irish... forgive me). Now I just have to get to a point where I can manage the frenzy enough to buckle down and get my stuff together. Bear with me, at times I can be a slow learner, especially when it comes to time management. In any case, seeing these cookies a month later makes me want to make them and eat them all over again. Tasty isn't enought to describe them - they're rich, decadent, and everything you need when the economy is (still?) failing, tuition is increasing at a scary rate, and financial aid gets cut. Actually, I think I'll go make them right now...

In other news, this post-spring break era of the semester means that I baked cupcakes gallore and the Daring Bakers March Challenge is coming up! So get excited! But onto the good stuff:

Dark-Chocolate Cookies

Modified from Martha Stewart's Cookies "Milk Chocolate Cookies"

Yield: 3 dozen


1 c. all purpose flour

1/2 c. unsweetened cocoa powder

1/2 tsp. baking soda

1/2 tsp. salt

8 ounces good-quality dark chocolate (I used Chirardelli's 70% bittersweet cocoa chips), 4 oz. coarsely chopped, 4 oz. cut into 1/4" chunks

1/2 c. unsalted butter

1 1/2 c. sugar

2 large eggs

2 tsp. pure vanilla extract


1. Preheat oven to 325°F. Whisk together flour, cocoa powder, baking soda, and salt in a bowl

2. Melt 4 oz. coarsely chopped chocolate with the butter in a small heatproof bwol set over a pan of simmering water; let cool slightly. I used the microwave but I wouldn't suggest this method as I like the added control of the simmering pan of water.

3. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks. If hand mixing, I suggest tag-teaming the mixture on this one. It's more fun and less pain that way.

4. Roll dough into 1" balls, drop dough onto parchment paper-lined baking sheets, 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days. Technically. Unofficially according to the Bf and me, these cookies are good any time. Seriously. They're super tasty. Go make them.

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