While I’m not a big fan of chocolate cake, I can totally get down on a good chocolate cookie. A few weeks ago, the baby was encouraging me to search for a very chocolatey cookie within the many cookbooks that are housed in our tiny kitchen. Many stood out, but when I ran across a double chocolate chip cookie recipe, I had to stop and read.
The recipe seemed simple enough, although I did notice that some of the measurements were a bit off. After years of cookie making, I’ve finally figured out a good recipe from a great recipe. I changed some of the measurements around, and added in coffee granules to help bring out the deep chocolate taste. Since I didn’t have any chocolate chips in the house (for shame!), I substituted a chopped up chocolate bar. Thus, my version of double chocolate chunk cookies was born. These cookies were just heavenly with a glass of milk around 12:30 at night. Wait, did I just say that?
Double Chocolate Chunk Cookies
1/2 cup packed brown sugar
1/4 cup butter, softened
1 whole large egg
1 teaspoon vanilla
1 teaspoon coffee granules
1 cup all purpose flour
2 tablespoons cocoa powder
1/2 teaspoon baking soda
pinch of salt
1 12-ounce bar of semi-sweet chocolate, chopped coarsely
Heat oven to 350 degrees.
In a large bowl, mix together brown sugar and butter with a stand mixer or handheld mixer on medium, until the mixture is light and fluffy.
Beat in egg, vanilla and coffee granules.
Turn off mixer. With a spoon or spatula, stir in flour, cocoa powder, baking soda, and salt. Stir in chocolate chunks.
Place spoonfuls of cookie dough onto parchment lined cookie sheet, and bake for 8 minutes, or until the top is set. Remove from oven and let cookies set for 2 minutes on sheet. Move to wire rack and let them cool completely.