Dark Chocolate Cookies

Originally posted on May 25, 2011

Erin Frankrone (last name best pronounced in a German accent) would like to take credit for my love of salt and chocolate.  While I’m not sure that is true, she can definitely take credit for this cookie recipe.  She made these for my birthday, and I was immediately in love with them.

I actually wrote a history paper in college on chocolate… and I only wish I could recall some interesting facts from it to report here.  Maybe I should dig it up and turn it into my next economics paper.  I’m sure my advisers would love that.  I do know that cocoa is not bad for you, rather it is the sugar, cream, and butter that often goes along with chocolate that gives it the bad name.  On the “Today” show this morning, they even mentioned a little dark chocolate as a healthy snack if you need to satisfy your chocolate craving.  Although, I’m not sure they had these cookies in mind when they said that.  Additionally, I once heard about a study that found that dark chocolate lovers tend to be more
intelligent.  I’d like to see their evidence…

To best take advantage of the dark chocolate this recipe calls for, I went with Trader Joe’s
“The Dark Chocolate Lover Chocolate Bar” which is 85% cocoa (most dark chocolates are just 75%).  It was their cheapest dark chocolate too!!

Citation: This recipe is adapted from a Martha Stewart Living Chocolate Cookie that calls for milk chocolate rather than dark chocolate.  I sprinkled on some extra sea salt, just to make sure you can’t eat just one.

Tip: If you make these for a boat / water skiing trip, then you might want to bring along some napkins.  If you don’t, the chocolate chunks melt in the sun, leaving you to lick your fingers.

Dark Chocolate Cookies:

1 Cup all purpose flour
½ cup unsweetened cocoa powder
½ tsp. baking soda
½ tsp sea salt, plus more to sprinkle
½ pound good quality dark chocolate, chopped into chunks
½ cup (1 stick) unsalted butter
1 ½ cups sugar
2 large eggs
1 tsp. pure vanilla extract

Directions:
Preheat oven to 325.
Whisk together flour, cocoa powder, baking soda, and salt.
Melt 4 oz. coarsely chopped chocolate with butter in a small heatproof bowl set over a pan of simmering water. (Alternatively, melt in microwave in 30 second increments.)

Make sure chocolate mixture is not too hot to cook the eggs.  Pour chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer.   Mix on medium speed until combined.  Reduce speed to low and gradually mix in flour mixture.  Fold in 4 oz. of chocolate chunks.

Drop dough onto parchment lined baking sheet.  Sprinkle lightly with sea salt.  Bake about 8 min.

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