Last Friday I met with a wonderful group of women for lunch and to share laughs and stories. We each brought something to contribute to the lunch, and a friend suggested I bring whatever I was making for Chocolate Monday. And today’s Double Chocolate Drop Cookies are the result!
These cookies are super easy to make and bake, a flexible recipe where you can add whatever you like to them. I chose two different types of chocolate chips and pecans, but you can include anything fun you have in your pantry that your family loves.
They are packed with chocolate flavor, not too sweet, and the perfect vehicle for additions – try some dried fruits like cherries, cranberries, or apricots. A variety of nuts like hazelnuts, walnuts, pecans, and pistachios would all be fun to add. What would your choice be?
To take them over the top I also brought the leftover hot fudge sauce from last week to use as a dipping sauce. It was amazing! Dipped, slathered on top, or just using a spoon to scoop it up, this sauce is the best!
Use a spring-loaded ice cream scoop for very fast, consistently sized cookies. You will have the dough portioned in no time. After a little practice you will become your own assembly line, and the whole batch of cookies will be done before you know it.
If you want to make some now and save some for later, roll the dough into a log and wrap with parchment paper. Write the baking temperature and timing (e.g. 350°F for 10-12 minutes) on the parchment then wrap the whole thing tight with plastic wrap. Freeze and you’ve got your own homemade slice-and-bake cookies ready to make whenever you want!
Blogging may appear to be a dream job with the ability to run your own schedule and spend all day in your sweats, but when you work from home it can be a very busy but lonesome life. You focus on recipe development and testing, writing interesting stories, taking photos of your creations then culling and editing them, and spend countless hours on the computer to edit, write, and upload all that work. Then you put in hours doing social media shares and building your online community.
When the opportunity arises, you look for excuses to meet with people just so you can have some live interaction. What a change from my career in big business where we were packed into a cubicle-loaded building five days a week and had the weekends for recharging our batteries. These days we have to find ways to recharge because it is far too easy to just keep working 7 days a week.
A big thank you to the lovely ladies I was lucky to meet this week and who helped me recharge my batteries. We thoroughly enjoyed these cookies dipped in the leftover hot fudge sauce from last week – heavens the two together are sooooo good! These Double Chocolate Drop Cookies definitely are an indulgence and are so rich you are satisfied with just a couple – unless you “need” to eat the whole bunch, LOL.
Happy Chocolate Monday!
Use a gluten-free all purpose flour blend to make the cookies! Always read all labels carefully and if you have any question, contact the manufacturer.
- 1/2 cup (1 stick; 113g) butter, at room temperature
- 1/2 cup (99g) granulated sugar
- 1/3 cup (71g) firmly packed light or dark brown sugar
- 1/3 cup (28g) unsweetened cocoa
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 large egg
- 2 tbsp milk
- 1 cup + 2 tbsp (135g) all-purpose flour or gluten-free flour blend
- 1 cup (175g) chocolate chips (any flavor you prefer)
- 1 cup (113g to 170g) nuts and/or dried fruit, optional
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper, or use Silpats.
- In the bowl of your stand mixer beat together the butter, both sugars, cocoa, salt, baking soda, baking powder, and vanilla until well blended. Add the egg, beating until smooth. Scrape the sides of the bowl and the beater blade, beating again until smooth. Mix in the milk.
- Add the flour, mixing until combined with no streaks. Stir in the chips and nuts or fruits if you're using them.
- Use a spring loaded ice cream scoop to drop the cookie dough (about the size of a large walnut or generous tablespoonful) onto the prepared baking sheets about 2-inches apart.
- Bake the cookies for 10 to 12 minutes, until they've lost their shiny appearance and look set. Watch them carefully as chocolate cookies can burn easily.
- Remove them from the oven, and cool on the pans for a couple of minutes to help them set up and then transfer them to a rack to cool. If they are too delicate to move let them cool a bit longer then try again with a thin metal spatula or transfer them on the parchment to the racks.
- For an extra chocolate hit, serve them with Homemade Hot Fudge Sauce as a dipping sauce or frosting.
- Yield: 2 to 2-1/2 dozen cookies
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