You guys know I love chocolate, but do you know just how much I love chocolate? I REALLY love chocolate. Maybe I’m an addict. When I was in Thailand, I carried tiny Hershey’s Milk Chocolate Nuggets with Almonds with me EVERYWHERE. I literally always had them in my travel pouch, next to my passport (and yes they were as important!)! Same with Cadbury bars in Ireland. I have various bars smuggled in my luggage when I go to Nags Head in the summer. At home my chocolate stash is legendary. Morocco was a challenge because of the heat, and then I got sick anyway. That and my recent bout with C.Diff might be the longest stretches I have ever gone without chocolate as an adult.
So why, I ask you, did it take me so long to notice #ChocolateParty, the blogging event devoted to chocolate, chocolate and more chocolate?
So I think the *why* of why I decided to make a recipe for Chocolate Party is obvious. The extra impetus however was that the theme this February (there is a different ingredient theme every month) was double chocolate, and while double chocolate cookies are not exactly earth shatteringly unique, it just so happens I have a veritable smorgasbord of them sitting on my Pinterest cookie board. So it was like a sign.
This particular cookie comes from Annie’s Eats. When you look at her picture, you will understand why I pinned the recipe. I learned a lesson about chocolate cookies from this recipe, speaking of photographs. They really need to be photographed within the first 24 hours. That first day, my cookies looked just like her cookies, albeit smaller. But I had no daylight left, so I postponed taking pictures until I had a moment during the day, which came 2 days later.
Notice how deliciously moist the cookie above is? That was taken at night, right after they came out of the oven. The other pictures (except those of Sammy) were taken 2 days later and I feel like the cookies look dried out. Ironically, they still tasted awesome at that point. Go figure.
These cookies are wonderful. They are thick and chewy, but not super chewy like, for example, the Salty Chocolate Chocolate Chip Oat Cookies. Using chocolate chips with 2 different cacao percentages increases the complexity of the cookies, as does using a good Dutched cocoa powder, such as Valrhona or Callebaut. Be sure to head on over to Roxanne’s home page for the February’s Chocolate Party to check out what everyone else made!
- 1 cup (2 sticks) unsalted butter
- 1¼ cup sugar
- 2 t ground vanilla beans or 2 t vanilla extract
- 2 large eggs
- ½ cup (60 g) Dutched cocoa powder
- 1¼ cups (175 g) AP flour
- 1 cup (130 g) white whole wheat flour
- ½ t fine sea salt
- 1 tsp. baking powder
- 1½ cups semi-sweet chocolate chips
- 1 cup bittersweet chocolate chips
- coarse sea salt for sprinkling
- Whisk together the cocoa powder, flours, salt and baking powder. Set aside.
- In the bowl of an electric mixer, cream the butter. Add the sugar and beat together on medium-high speed until light and fluffy, 2-3 minutes.
- Add the vanilla. Beat in the eggs one at a time, scraping down the bowl as needed. Add the flour mix to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips.
- Press wax paper over the top of the dough and place in the fridge to chill for a minimum of 1 hour, as long as 36 hours.
- Before baking, preheat the oven to 350˚ F.
- Scoop heaping tablespoon sized portions of the dough onto a cookie sheet lined with parchment paper or a silicone mat–place 6 cookies to a sheet. Flatten slightly. Sprinkle with coarse salt.
- Bake approximately 12 minutes, until set and cracking slightly. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.