Double chocolate cookies
Since there’s nothing quite like freshly baked warm cookies, it is nice to be able to bake just a few at a time. Also makes it harder to not eat a whole batch! Take your favorite cookie dough, make a big batch, roll it into cookie balls, and freeze.
YIELDS
12
Ingredients
- 8 oz (225 g) bittersweet chocolate, chopped
- 3 tablespoons (45 mL) butter
- 1 tablespoon (15 mL) ground espresso (optional)
- 1⁄4 cup (60 mL) packed dark brown sugar
- 2 eggs
- 1 teaspoon (5 mL) vanilla extract
- 1⁄2 cup (125 mL) all-purpose flour
- 1⁄4 teaspoon (1 mL) baking powder
- Pinch of salt
- 3⁄4 cup (185 mL) semi-sweet chocolate chips or chunks (about 3 oz/90 g)
- 1⁄2 cup (125 mL) raw pumpkin seeds
- 1⁄2 cup (125 mL) pistachios (optional)
Directions
- Preheat oven to 350°F (175°C). Line two baking sheets, or if you only have one then bake in batches.
- Melt chopped bittersweet chocolate with the butter (and espresso, if using) in a small saucepot over low heat.
- In a large bowl, whisk together the brown sugar, eggs, and vanilla.
- In a small bowl, whisk together the flour, baking powder, and salt.
- Once the chocolate is melted, let cool slightly if needed and whisk into the egg and sugar mixture. You don’t want the hot chocolate to scramble the eggs.
- Pour in the flour mixture and stir until well incorporated. Stir in chocolate chunks, pumpkin seeds, and pistachios, if using.
- Drop in mounds: for larger cookies use about a one-quarter cup of each, or for smaller cookies use about one tablespoon. Place on a baking sheet two inches apart.
- Bake 10 minutes for larger, seven to eight minutes for smaller cookies, or until tops have cracks and cookies have a dull sheen. Cool on a wire rack. Enjoy!
