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FUDGY DOUBLE CHOCOLATE COOKIES

FUDGY DOUBLE CHOCOLATE COOKIES

You don't have to wait until Valentine's Day to indulge in these ooey-gooey, thick and fudgy, double chocolatey cookies. 

double chocolate chip cookies

Sure, they'd look really cute on a nice plate, maybe with a lace doily, next to a bouquet of roses and your significant other. But I think we can all agree on one thing: chocolate doesn't need an occasion. Cookies don't demand that they be enjoyed only by those in committed relationships. Single or coupled, you're going to want to make these decadent cookies.

double chocolate chip cookie ingredients

For even more chocolatey flavor, use half semisweet and half dark chocolate chips. Or white chocolate (ugh) and semisweet. Or half chopped chocolate and half chips! The possibilities are endless and won't affect the science of baking these.

creamed butter and sugar
dry ingredients

You can use your hand mixer or a stand mixer—the batter isn't too tough for either. And pay attention to that butter tip—Pinch of Yum recommends this for ALL cookie-baking! Melt one of your sticks of butter, then chill for 30 minutes in the fridge. Combine that with a room-temperature stick of butter in the butter-and-sugar blending step. For real, it results in a DELISH cookie.

double chocolate cookie dough

ingredients
1 cup salted butter (1 stick melted/cooled, 1 stick softened)
1½ cups granulated sugar
2 tsp vanilla
2 eggs
3 tbsp strong coffee (optional)
2 1/2 cups all purpose flour (more if it's too sticky)
½ cup cocoa powder
1 tsp baking soda
½ tsp salt
2 cups chocolate chips (dark and semisweet!)

instructions
1. melt ½ cup butter in the microwave for 30 sec. transfer to the refrigerator or freezer and cool until solid, ~30 minutes. bring the other ½ cup butter to room temperature. 
2. preheat oven to 350ºF. cream the melted/cooled butter, room temperature butter, sugar, and vanilla until creamy and fluffy. add eggs & mix until just incorporated.
3. in a separate bowl, combine flour, cocoa powder, baking soda, & salt. add the flour mixture to the creamy butter mixture & mix until incorporated, adding the (optional) coffee gradually as you go. the dough should be thick and sticky, but dry enough to touch with your hands without making a terrible mess. too sticky? add more flour. stir in chocolate chips.
4. roll the dough into even balls, flatten a little, & place on a baking sheet lined with parchment paper. bake 8-10 minutes & transfer to a cooling rack right away. they will be underdone and super puffy, which results in perfectly soft, thick, and fudgy cookies when cooled.

PRINT THE RECIPE HERE.

double chocolate cookies for valentines day
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