I finally forced myself to sign up for the GRE last week (the thought of trying to re-learn high school math gives me heartburn more than half these recipes on my blog ). Ever since I clicked that “request an appointment” button on the GRE site the amount of cookies I usually bake has curiously tripled…but for the benefit of all of you! My procrastination has manifested into one of my all-time favorite chocolate cookies. EVER.
These Double Chocolate Chunk Cookies from the Sono Baking Company Cookbook are a secret weapon for any holiday, party, get-together, or night in. They are a chocolate lovers dream. They taste like a rich chocolate brownie but they look like a cookie, making them super portable to bring to any occasion. They’re decadently soft and dangerously addictive.
Double Chocolate Chunk Cookies
Yields 44 cookies
- 1 cup all-purpose flour
- 1tsp coarse salt
- 1/4 tsp baking soda
- 4 ounces unsweetened chocolate
- 10 ounces bittersweet chocolate chunks
- 6 tablespoons unsalted butter
- 1 cup brown sugar
- 3 large eggs
- 1 tablespoon vanilla
1. Whisk together the flour, salt, and baking soda and set aside.
2. Combine unsweetened chocolate, 6 ounces semisweet chocolate, and butter in a double boiler. Heat until smooth. (TIP* For those without a double (like me) just boil water in a pot and put a heat safe bowl on top. Just be careful to not let the boiling water hit the bottom of the bowl.)
3. Remove chocolate mixture from heat and let sit for 5 minutes. Add brown sugar and mix until dissolved (about 3 min.)
4. Add eggs, one at a time, and mix until combined. Stir in vanilla.
5. Add flour mixture and stir until dry ingredients are absorbed. Fold in the remaining chocolate chunks. Don’t start to panic at this point when your dough doesn’t look like a typical cookie dough! It will look more like a batter than a dough.
6. Scoop batter with a 1/4 cup and bake for 11-13 minutes. Let cool for 10 minutes on pan.
*TIP: use an ice-cream scoop to get uniform scoops, the cookies will cook more evenly and look even prettier.
Yields 22 cookies. 160 calories, 11 grams fat.
Yields 44 cookies. Only 80 calories! Just use 2 tablespoon scoops instead of 1/4 cup.