It is, though, really kind of odd, especially since I practically bake in my sleep.
Does that mean I avoid chocolate? No! On the contrary. While the memories of anxiously waiting for my mom the scrape the last bit of pudding in the bowl, so I can like the spatula are long gone, I do try to include chocolate in a lot of what I whip up. Then, I am not tempted to eat what I bake and save my caloric intake for other bits of goodness.
But, how do I know if what I make tastes delicious, with the right amount of sweetness, and proper texture? Sometimes, I taste…a little, as long as I have a ton of water nearby to chase the nibble. There are some treats, however, that I cannot. Case in point? These Chocolate Chocolate Chip Cookies. So, why post them? Are they worthwhile cookies? Yes!
I divvied the three dozen out to several friends and waited. The responses were super positive. “J” said the texture was soft, and cake-like and for a chocolate lover. According to “A”, the cookies were delicious. When asked for suggestions, since I always want to improve, the only thought was to maybe add more chips. “M” said the glaze added a nice textual contrast to each bite.
Chocolate Chocolate Chip Cookies
1 ¾ cups all-purpose flour
½ tsp. baking soda
¼ tsp. salt
1 cup sugar
½ cup unsalted butter
1 egg
¼ cup good quality bittersweet chocolate, melted (like Scharffen Berger)
1 tsp. vanilla
¾ cup sour cream
2 cups good quality bittersweet chocolate chips (like Scharffen Berger)
Chocolate glaze (optional)
Preheat oven to 350°F. Whisk flour, baking soda and salt; set aside.
Using an electric mixer fitted with a paddle attachment, cream sugar and butter until light and fluffy. Add egg and mix until incorporated. Add melted chocolate, sour cream and vanilla. Blend until creamy. Slowly add flour mixture to sour-cream mixture and blend. Stir in chips. Drop by spoonfuls onto a greased or lined cookie sheet, at lease 1-inch a part. Bake 10-12 minutes. Remove from oven, let cool for a couple of minutes, then transfer cookies onto a wire rack. When cool, dip in glaze, if preferred. Makes about 3 dozen cookies
Chocolate glaze
1 cup good quality bittersweet chocolate chips, melted (like Scharffen Berger)
½ Tbsp. canola oil
Place water in the bottom of the small saucepan and bring to a boil. Reduce heat to simmer. Place a glass or metal bowl on top of the pan making sure the top of the water is at least ½-inch below the bowl. Place the chocolate and oil in the bowl and let sit for 1 minute. Then, stir the chocolate constantly until it is melted. * The water in the bottom of the double boiler should not come to boiling while the chocolate is melting.
{ 2 comments… read them below or add one }
These look so delicious! I’m mourning your allergies. But not drinking wine ain’t a bad thing. It’s been linked to breast cancer in a few major studies.
Also, I can’t believe you drink Passion unsweetened! You’re crazy
I add 1 bag to a big jug of regular tea for just a little spice. On it’s own, it makes my mouth pucker!
All I know is that these cookies jump off the screen. I would hate being allergic to wine and chocolate, but there are lots of other food pleasures in the universe. It’s just that when you show these cookies all the chocolate cravings in me increase. They look so delicious.