Double Dark Chocolate Cookies

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We had a big, pooh-bear-honey-pot shaped cookie jar in my house growing up. It must have been something from a local craft fair or potter shop. I still remember the little poem that was on the side (one has to wonder how much time I spent looking at that cookie jar). The word “fluffy” was actually misspelled as “fuffly.” I have since searched for the poem on line, and it is out there – the source I found said author unknown so I cannot attribute it. The wording here is as I remember it, not as I found it in my search.

Cookie Jar
A house should have a cookie jar
For when it’s half past three
And children hurry home from school
As hungry as can be
There’s nothing quite so splendid
For filling children up
As spicy, fluffy ginger cakes
And sweet milk from a cup.

That cookie jar always had something in it, most often classic Toll House cookies. Friends knew that they were welcome, and that there were snacks.

I still make a lot of cookies. The most popular with those under 14 always surprises me – my most requested cookie is snickerdoodles. The most popular with the adult crowd is more varied, but the cookies I call “ginger bombs” are definitely in the running. For snickerdoodles, I use the Martha Stewart recipe. For the “ginger bombs,” it’s the Milk and Cookies gingersnaps, which contains three tablespoons of ground ginger.

Today, I was thinking chocolate. My chocolate cookie recipe starts with Martha Stewart’s Dark Chocolate Cookies with Sour Cherries, minus the cherries and with a bit more cocoa and vanilla. These are all about the chocolate, and for full impact, don’t skimp on the quality. I use the King Arthur Double-Dutch Dark Cocoa and Guittard Extra Dark Chocolate chips (63% cacao). The batter is almost black.

I like evenly sized cookies, so I always use a scoop.

Double Dark Chocolate Cookies
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Double Dark Chocolate Cookies

Course: Uncategorized

Ingredients

  • 1 1/2 cups all purpose flour

  • 1 1/2 cups unsweetened Dutch-processed cocoa powder, preferably King Arthur Double Dutch Dark

  • 2 teaspoons baking soda

  • 1/4 teaspoon salt

  • 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature

  • 1 1/4 cups granulated sugar

  • 3/4 cup firmly packed dark brown sugar

  • 2 large eggs, room temperature

  • 1/2 teaspoon pure vanilla extract

  • 12 oz chocolate chips, preferably Guittard extra dark (63%)

Directions

  • Preheat oven to 350° F. Line two cookie sheets with parchment paper.
  • In large bowl, sift together flour, cocoa, baking soda, and salt.
  • Cream the butter and sugars until fluffy in the bowl of an electric mixer with paddle attachment. Add eggs and vanilla and beat until well mixed.
  • Add the flour mixture and mix on low until just combined. Do not over mix.
  • Fold in chocolate chips with a wooden spoon.
  • Scoop dough onto prepared baking sheets. I make these as small cookies, and space about 2 inches apart. If making larger cookies, space about 3 inches apart.
  • Bake until puffed and cracked, about 9-10 minutes for small cookies.
  • Let cool on the cookie sheet for 1-2 minutes, then transfer to wire racks and let cool completely.
  • Makes about 6 dozen small cookies.

These are very dark and not super sweet. The flavors will appeal to those who like tannic wine and hoppy beer.

4 Comments

  1. Looks like I’ve stumbled upon a reason to bake during the no-work holiday tomorrow! (But I’ll be using oil instead of butter and my cocoa isn’t as nice as you suggested, sorry!)

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