If you haven't started your cookie baking yet, it's time to start! These Double Chocolate Chunk Cookies could be a great starting point. They might not look like much but they are deliciously chewy and chocolaty!
Somehow we are working our way into December and the first week has already passed us by. How? If I wanted a time machine a week ago, I don't know what I need today. I will say this though, I am not stressing this year. I'm laughing out loud as I write those words.
For those of you with small kids, you probably can relate to getting those perfect gifts that make their eyes shine come dawn on Christmas morning. And let's face it, by perfect, I usually mean Made in China plastic. It used to set my kids alight with joy!
Lone gone are the days of cheap plastic that was usually in the recycling by Easter.
What do you get teenagers for Christmas? Well, Lola (my daughter) is easy. She just wants clothes so I don't even have to give that a second thought. My almost 14 year old Oliver, a bit more tricky. I still haven't picked up one present for him. When I ask him what he wants for Christmas his response is "I can't really think of anything". So, does this mean he already has everything he wants and will be happy with just a Christmas stocking? Or he is waiting to be surprised by a trip around the world? Something tells me it will be somewhere in the middle of the two.
My stress level just might be rising a tad.
For now, at least today, I am putting aside the torment of Christmas shopping in favour of baking. Well, that's the plan. Oliver stated last night that he would like to make Christmas shortbread today. Cool. He never ever wants to partake in any kitchen activity any more so I'll take it.
As much as I don't miss the days of plastic galore, I do miss the cookie making. The craft making. The getting in the Christmas spirit. All of it! You see teenagers (or at least mine), aren't really into the Hallmark movie side of Christmas. You won't see us huddled up around the fire drinking hot chocolate laughing into the wee hours. Nor will there be carol singing, family ice skating, cookie making parties or any other festive traditions that many have. That will all be saved for the almighty Hallmark movies. That we probably won't be watching either!
But I will be making cookies, with participants or not. I've already made a few kinds that I safely sorted away in the freezer. And can I just say the freezer is NOT a safe place to hide cookies. I know where they are because I put them there! And you know what else? Frozen cookies taste good as well. So, I find myself sneaking into those tubs just about every day. My sugar level just might be rising as well.
All of this brings me to these cookies.
Last weekend, Lola asked if we could make a double chocolate cookie. Sure! It was the 1st of December and we were willing ourselves to get festive. So, first, I searched my blog and came up empty. I could have sworn I had made these type of cookies before? Well, I'm sure I had done but they just didn't make it to the blog. That happens a lot. If I had to post everything on here that I make, there wouldn't be enough hours in a day. So, I started searching for a recipe because I wasn't in the mood for coming up with one on my own. As fun as it is being creative in kitchen, sometimes it's fun to let someone else do the "creating" so you can do the "copying".
Within about 3 seconds and two recipes into my google search, I found my recipe. A Martha Stewart recipe for Double Chocolate Cookies. Perfect! I looked through the recipe and had everything on hand and they looked super easy. Those were my cookies so we got cracking, so to speak.
If any of you reading this bake, you know what cookie batter looks like. It is generally firm and you can drop it with a spoon, right? Well, not this cookie dough. This was like a brownie batter. How in the world were we suppose to use it. Do you pour it? Do you freeze it? Do you pipe it? No, none of these things. According to her recipe, you just drop it by the spoonfuls. Well, that proved impossible.
My first reaction was to add more flour. Surely that would work. But I resisted the temptation of ruining the dough and decided to put it in the fridge. And hour later, still not useable. Ummm. So, back in the fridge for a few more hours it went.
Then it was scoop-able and I formed them into little balls and baked them.
Result. One of the best chocolate cookies I have ever eaten. No lie. They are worth the wait with the dough chilling. If you follow the instructions, you are on your way to the perfect chocolate chewy cookie.
Notes about the cookies:
Chill the dough! That is really all I have to say...hahaha! The dough will be like batter and this is exactly what it is supposed to be like. Don't panic! Just cover the bowl and put it in the fridge. You could do it the evening before and bake them in the morning if you are really organized.
When the dough is firm, I rolled them into balls and put about 8 on the baking tray at a time. You don't need to flatten them. Just bake them as balls. They will be quite thin when you take them out of the oven. Also, don't over bake or they won't be chewy. Mine were done in 9 minutes flat. They will be quite wobbly when you take them out of the oven and this is what you want. Let them set for about 10 minutes on the tray, and then you should be able to get them off easily and transfer them to a cooling rack. If you have two trays, you could bake two batches at a time to make it quicker.
Anyway, I have already made two batches of these cookies in a week because that's how much everyone loves them.
Happy cookie making and enjoy the weekend!
Double Chocolate Chunk Cookies
Makes 3 dozen (approximately) / Prep time: 15 minutes / Chill time: 3 hours / Bake time: 10 minutes (per batch)
1 Cup/120 grams flour
1/2 Cup/65 grams cocoa powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
1/2 Cup/125 grams butter
8 oz/200 grams milk chocolate, divided (half roughly chopped, half chopped into 1/4 inch pieces)
1 1/2 Cups/250 grams sugar
1 Teaspoon vanilla
In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Stir to combine and set aside.
In a a double boiler set over a pan of simmering water, add the butter and 1/2 of the roughly chopped milk chocolate. Stir until it melts and remove from heat.
Pour the chocolate mixture into a large mixing bowl and add the sugar, eggs, and vanilla. Mix on high speed until combined, about a minute.
Gradually add the dry ingredients and mix on low speed until combined. Fold in remaining chocolate chunks.
Cover and refrigerate for at least 3 hours.
Preheat oven to 325 degrees F. Line a large baking tray with parchment paper.
Scoop out the dough with a teaspoon and form into balls with your hands. Place on baking tray at least 3 inches apart. Bake for 9 - 11 minutes. Will be soft when you remove from oven.
Leave to cool for 10 minutes on the baking tray and repeat for all cookies.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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