Double-chocolate cookies

I was headed over to a friend's house, and I thought I'd bring some sort of treat. Something I have to be able to transport easily ... something everyone will like, including the kids ... hey, everybody likes chocolate, or most everybody, and everyone likes cookies, kids and adults alike. It was then that I remembered this recipe.



I tried this one a few months back as originally written, as a chocolate-with-steel-cut-oats cookie, and I remembered it being somewhat chewy, a little sandy and a bit hard, what with the little oat bits and all. But these came out more crispy without the oats, more like a chocolate wafer cookie, almost (mmm, I bet these would make awesome ice cream sandwiches). Cut back on the baking time to keep them a bit more chewy -- since there aren't any eggs involved, there's no reason not to underbake for texture's sake.



Double-Chocolate Cookies
Adapted from Epicurious
3/4 c flour
1/4 c cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c (1 stick) unsalted butter, room temperature
1/2 c sugar
1/2 tsp vanilla extract
1/4 cup semisweet chocolate chips

1. Preheat the oven to 350 degrees.
2. Whisk together the flour, cocoa, baking soda and salt in a bowl and set aside.
3. In a larger bowl, beat the butter with an electric mixer until fluffy. Add the sugar and vanilla and beat thoroughly. Add in the dry ingredients and beat until mixed -- it'll look like lots of chocolatey fluffy bits that pack together into a dough when you stir it.
4. Stir in the chocolate chips.
5. Pick up a generous tablespoon or so at a time and roll it between your hands to create a ball. Place each ball on your cookie sheet and flatten it with your hand so it's about 2 inches wide. Place the cookies about 2 inches apart (they will spread quite a bit).
6. Bake around 7-8 minutes, until the tops are a bit cracked, for chewier cookies; bake 13-14 minutes for more crispy ones.