Posted on Saturday, 17th July 2010 by Grace Massa Langlois
What a quiet weekend! My son, Matthew, is away for the weekend and my daughter, Liana, has been hiding in the living room, engrossed in a 1000-piece puzzle that she can’t seem to tear herself away from. The house feels so empty and it is extremely quiet. Usually Matt and his buddies are in and out of the house, swimming in the pool, shooting hoops out front, and playing the guitar out by the fire pit. I often wish I had a little time to myself and a little peace and quiet and now that I have it I’m going out of my mind and missing him like crazy and he’s only been gone since yesterday afternoon. Be careful what you wish for you might just get it.
I was going stir crazy with nothing to do so I thought to myself why not get in the kitchen and bake some of Matt’s favourite treats. Matt loves cookies, especially the kind you can dunk in a huge glass of cold milk.
He will be very happy to come home to Double-Chocolate Chunk Cookies. He missed the best part of baking cookies, eating them straight from the oven when they are still warm and the chocolate is oozing when you split them in half.
I’d forgotten how thick the cookie batter is, I got an upper body work out (definitely need it with all the goodies I’ve been eating lately) folding in the chocolate chunks. The cookies are over-sized and they spread when baked, be sure to leave at least 2 inches between them. I slightly under cook these cookies to ensure I get that perfect chewy texture.
Matt was a little disappointed that he wasn’t able to indulge in the Hot Chocolate Fondants I made the other day but the combination of dark cocoa and milk chocolate chunks in these cookies will surely satisfy his chocolate craving.
Time to indulge in a tall glass of cold milk and one, no, maybe two warm, double chocolate chunk cookies.
Enjoy the rest of your weekend!
Double Chocolate Chunk Cookies
(from Martha Stewart)
Makes 3 dozen
- 1 cup (125 g) all-purpose flour
- 1/2 cup (60 g) Dutch-process cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1/2 pound good-quality milk chocolate, 4 ounces (100 g) coarsely chopped and 4 ounces (100 g) cut into 1/4-inch chunks
- 1/2 cup (1 stick) (113 g) unsalted butter
- 1 1/2 (338 g) cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Preheat oven to 325° F. Using a fine-mesh sieve, sift flour, cocoa powder, baking soda, and salt into a medium-sized bowl; set aside.
- Melt the 4 ounces of coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
- Put the chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in the flour mixture. Using a large spatula, fold in chocolate chunks.
- Using a 1 1/2-inch ice cream scoop, drop the dough onto parchment-lined baking sheet, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft-do not over-bake). Let cool on the parchment paper on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
You may also enjoy:
Tags: after school treat, afternoon tea, chocolate, chocolate dessert, dessert, desserts, food, food photography, food photos, gourmet cookies, individual dessert, individual desserts
Posted in Baking & Pastry, Baking Mise en Place, Pastry Doughs & Batter, Recipes