When I got older, I discovered a whole world of cookies. Different kinds of chocolate, different shapes, new flours, changing out the nuts, vegan (?!) cookies too. These are not vegan, far from it. But they are different than what I would usually bake.
Onto the double chocolate cookie–this is a recipe from the Barefoot Contessa show made by the owner of Tate’s Bake Shop in Southampton, NY. When I was in New York in April, we went to Tate’s Bake Shop in Southampton, NY. What a cute store! I still have some purchases in our freezer. Anyhoo, Ina lives in the Hamptons, Tate’s is in the Hamptons, and the owner baked this cookie on her show. We swooned. And then immediately printed the recipe.
This cookie required the stand mixer (you know it’s a serious cookie when you have to pull out the big guy) and made over four dozen little cookies of the size in the pics. They are firm outside, pillowy inside. Crunchy with chopped walnuts, gooey from melted chocolate chips. I liked best that they weren’t a crunch cookie on the outside like crumbly. I like soft cookies best. What more do you want?
I know what more, you want good dough. I would happily become a raw foodie if uncooked cookie dough is included in the diet. This dough was realllyyy good. It has 2.5 sticks of butter for one, a cup of cocoa powder, chocolate chips, nuts, sugars, I could go on. Oh wait, I do go on below. Back to the dough–it’s interesting to me how batter/dough changes consistency based on the way you mix, the order you mix, and the ratios of flour to butter. I cringe when I see people write “dump all ingredients in a bowl and mix.” That’s just not correct. I read Michael Ruhlman’s Ratio to learn why. This dough was not a wet dough, just really chocolatey and good. I know that’s not a great adjective, but you can imagine how heavenly chocolate cookie dough is licked off your finger. There’s only one raw egg so forget about that part.
Oh you want the recipe? Ok I’ll share. The original recipe had white chocolate chips, which I omitted, and almonds. I subbed walnuts. I really think my cookie sounds better. I didn’t think it needed white chocolate and I prefer semi-sweet anyway. I did not increase the amount of chocolate chips, I just omitted. I also thought walnuts were better than almonds. Maybe almonds seemed too much like they belong in granola and not in a cookie.
Double Chocolate Cookies
Ingredients (makes ~55 small cookies)
- 2 1/3 cups all-purpose flour
- 3/4 cup cocoa powder (I used Hershey’s)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) salted butter, softened to room temperature
- 1 cup sugar
- 1 cup firmly packed dark or light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 1/2 cups semisweet chocolate chips
- 1 cup walnuts, chopped
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
- Add the chocolate chips and walnuts and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
- Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.
The recipe is a traditional cookie baking recipe, but the flavors are perfection. I really loved the decadent cocoa with chocolate chips and walnuts combo. You must try. I’m also sorry I’m sharing a chocolate cookie recipe with 2.5 sticks of butter during bathing suit season right after a long weekend of summer gluttony. I hear one-pieces are becoming more fashionable.
What’s your absolute favorite cookie variety?
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