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!
Ingredients
- 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
Instructions
- Preheat the oven to 350˚ F and line two baking sheets with parchment paper or silicone baking mats.
- 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.
- Add the eggs one at a time, scraping down the bowl after each addition.
- Mix in the cocoa powder and mix on low until blended.
- Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.
- Fold in the chocolate chunks with a spatula, making sure they are evenly distributed.
- 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.
- 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)
I love Ellie! And that breakfast taco idea…
We’ve been doing a lot of cupcakes round these parts. Cookies would be a nice change up.