Baking with my Daughter: Outrageous Chocolate Cookies

IMG_1089.JPGShe’s been waking up in the middle of the night a lot lately. As in every night, and refusing to go back to sleep. As a result we’ve been having 2-4 hour long play sessions around 2 am on a regular basis. I’m not going to lie, it’s exhausting. To put it nicely. Last night we got lucky, she decided to stay up until midnight and we avoided the middle of the night wake up.IMG_1088.JPGI can’t quite figure out what it is that’s doing it this time. Previously it’s always been teeth but she only has three more to go and none of them are even close. My husband thinks we should call her cardiologist (which I will) but I have a feeling it won’t yield any additional info other than the possibility of a continuous heart monitor for 24 hours to rule out her WPW acting up, which I’m sure she will just love. There has been a lot of coffee for me, and coke for my husband.IMG_1087.JPGAnd sugar. When I’m just beat down, I desperately need sugar. There were doughnuts, and then these cookies. When I asked her what she wanted to make this weekend, she requested chocolate cookies. I clarified that she wanted chocolate cookies and not chocolate chip cookies. She was adamant they be chocolate chocolate chip cookies. This recipe is amazing, however the secret to it is under baking. When I used the timing in the original recipe they cookies were like rocks. Under baked they became delicious, fudgey, brownie cookies. I recommend watching them closely in your oven and removing while they still look slightly raw in the middle.IMG_1086.JPG
Outrageous Chocolate Cookies

Recipe adapted slightly from Martha Stewart

Ingredients

8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1 package (12 ounces) semisweet chocolate chips

Directions

1. Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

2. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chips.

3. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 8 to 10 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

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