Book Review: Swing Time by Zadie Smith
Christmas Layers

Double Chocolate Cookies

(Or, adventures in photographing desserts.)

(Actually, I think this cookie has four types of chocolate, but who's counting?)

This is my favorite cookie to bake at Christmas. It's got the best chocolate flavor and because it's not cocoa-based it doesn't feel brownie-esque. I always make it with some mint flavored chocolate chips so the cookies taste like Christmas. Yum. I've shared the recipe on my blog before, but I always have a hard time finding it because it's smooshed in with some other recipes. So I'm sharing it here all on its own.

And because Internet Blogging Etiquette requires a photograph, I took my cookie (the very last one!) outside to photograph. It was bright and cold outside; you can't really tell it's cold from the picture, but you can tell it's bright. I should've gone hunting for better light but it was too damn cold, so I took the cookie inside for a "natural, diffused light" photo in my front room instead. Poor cookie, placed here in unflattering, harsh light!

Ah, well, I did photograph it and then eat it, so it's OK.

A sorensen double chocolate cookiesDouble Chocolate Cookies

1 1/2 cups bittersweet chocolate chips
1 cup butter, softened
1 cup packed brown sugar
1 tsp vanilla
2 eggs
2 1/2 cups flour
1 1/4 tsp baking soda
1/2 tsp salt
1/2-1 cup roughly-chopped pecans (optional)
3 1/2 cups of chocolate chip combination (see instructions)

Melt the bittersweet chocolate chips over low heat until smooth. (You can use semisweet instead, but the bittersweet gives them more flavor.) Beat the butter and sugar (really: it's not a mistake, you don't need any white sugar, just brown) until pale; add vanilla and melted chocolate. Beat eggs in one at a time, until light and fluffy. Stir in flour, baking soda, and salt. Add the pecans if you have kids who won't freak out at the thoughts of nuts in cookies. Then add a total combination of  3 1/2 cups of a combination of chocolate chips—white, milk, dark, mini, or mint—or, if you're not like me and don't obsessively buy chocolate chips in every cocoa percentage, just use one kind. It's up to you. (I don't really measure this part.) The dough will at first seem too soft, but don't add any extra flour. Give it a couple of minutes and it will firm up all on its own. Bake at 350 for 10-11 minutes. Store in a covered container—these seem to dry out quickly if you don't.

And, in case you want to bake your own little delicious chocolate mouthfuls of heaven in cookie form, here is a printable PDF for fun:

Download Cookies double chocolate

Happy baking!



Thanks for the recipe - they sound delicious! I happen to be one of those people who buy chocolate in every conceivable variety so will be fun to bake them! Your plate is gorgeous.

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