My Mom recently sent me home with a batch of these cookies and like most things that involve chocolate, it was love at first bite. I’ve had double chocolate cookies before, but never like this- they weren’t cakey, chewy, dry or hard- they were that soft- half baked, brownie meets fudge that makes me melt (and gain 5 lbs). Here’s the recipe that my mom sent (verbatim- which is why it’s probably more complicated then it needs to be) and a photo that does not do them justice.
-2 sticks butter (1 cup) room temp
-1 1/2 cup white sugar or 1 cup white 1/2 cup brown sugar
– 2 eggs
-1 teaspoon vanilla
-2 teaspoons molasses( if you are using white sugar only)
-2 1/4 cups flour
-2/3 to 3/4 cup of cocoa powder
-1 teaspoon baking soda (sometimes I use a smidgen less than a teaspoon-don’t know why but I do)
-pinch of salt, use a 1/4 teaspoon if using unsalted butter,( I always use salted butter, purists in the baking field always bake with unsalted butter, than add salt; all sweets are enhanced by adding salt)
-12 oz bag of semi sweet or white chocolate chips
Directions: cream butter with sugar and vanilla until well blended add one egg at a time until incorporated, add mollasses ( if using). In seperate bowl blend flour, cocoa, chocate morsels, baking soda and salt. Add dry mixtue to butter mixture and stir until mixed.
I chill batter before baking, cookies bake up better when the cookie batter is cold. Drop by heaping spoonfuls ( use icecream scoop if you like) onto parchment sheet lined cookie sheets. Bake at 400 degrees for maybe 8 minutes or so ( if you dare, just keep an eye on them) or if your patient 350 degrees for 12 to 15 minutes. Remember these cookies are chocolate so keep an eye on them, they can burn and still look like they’re supposed to.