Double Chocolate Cookies


It’s been way too long since I’ve posted a recipe, so here are some cookies.

Thanks for your great comments on the food budget post.  We ended up going a little crazy at the farmers market this weekend…


but I have lots of great plans for everything, including this salad and possibly this soup.  Plus my new obsession: breakfast tacos.  I saute some chopped chard in coconut oil, throw it in a corn tortilla, and top with a fried egg and a whole bunch of hot sauce.

Also, we have baby greens coming up!


Mike planted kale, chard, carrots, and mesclun mix a few weeks ago.  Then we had 16 straight nights well below freezing (which is kind of unusual) and we though the plants might not make it.  But it’s warmed up a little, and now here they are!


Since she is OBSESSED with being outside right now, I think Ellie’s pretty stoked about it too.

Mike’s co-worker just had a birthday, and I volunteered to bake some chocolate cookies for it.  These are insanely good, even when you make them normal sized instead of giant (as the recipe originally calls for).  I like using chocolate I chop myself because then you get all different sized pieces mixed throughout the cookie – ensuring plenty of chocolate in every bite!



Double Chocolate Cookies


  • 1 cup (2 sticks) cold, unsalted butter, cubed
  • 1 1/4 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1/2 cup cocoa powder
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp. coarse salt
  • 1 tsp. baking powder
  • 12 ounces dark chocolate, chopped


  1. Preheat the oven to 350˚ F and line two baking sheets with parchment paper or silicone baking mats.
  2. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, 2-3 minutes.
  3. Add the eggs one at a time, scraping down the bowl after each addition.
  4. Mix in the cocoa powder and mix on low until blended.
  5. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.
  6. Fold in the chocolate chunks with a spatula, making sure they are evenly distributed.
  7. Use 2-3 tbsp of dough per cookie. Roll into a ball and flatten slightly. Place on the prepared baking sheets, a few inches apart.
  8. Bake for about 12 minutes. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

(barely adapted from Annie’s Eats)


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