Today is our Secret Recipe Club reveal day (go here for more info) and I was lucky to be assigned Vanderbilt Wife, a wonderful blog written by Jessie. Chocked full of recipes that made me drool, like Chili Sweet Potato Hash and Mom’s Enchiladas, I was nevertheless focused on finding something chocolaty for Chocolate Monday and boy are you going to love them!
These cookies are full of chocolate goodness and covered with even more chocolate just in case you didn’t get enough in the cookies. They are a snap to make and don’t require any special equipment or a lot of time. You could easily whip up a batch for after school snacks or when someone drops in unexpectedly. The hardest thing was not eating them all when they were cooling!
Jessie is a freelance writer while being a stay-at-home mom. I hope you take the time to hop over to her blog and check it out. She is a talented writer, very honest about her daily struggles, and someone we can all learn a lot from. And if you have any projects you need help with, you might find that Jessie is the perfect person to give you a hand!
I am going to sing the praises of a spring-loaded ice cream scoop when you are making cookies. While not necessary, it makes portioning out the dough incredibly easy and fast. Each cookie will be the same size and cook at the same rate – a problem I used to have when I used to use two spoons because my lumps of dough were never uniform. I own three different sizes and use them all regularly. And of course they work perfectly for ice cream too LOL!!
The Artist is the original chocoholic, and always wants things even more chocolaty than normal. So to appease his taste buds, I substituted part of the flour with cocoa powder. In most recipes you are safe to replace 1/4 cup of the flour with an equal amount of cocoa. This change made an intense chocolate cookie and my addition of chopped white chocolate stepped it up even more.
The hardest thing about baking chocolate goods is knowing when they are done. You don’t have the usual “bake until golden” guideline. With cakes it is fairly easy because you can use a toothpick to measure if it is done, but cookies are a bit trickier. I look for the top to be a bit firm, but with a little “give” as I gently press them with my fingers. It may take you a tray to figure out what works for your oven, but these cookies are worth it!
When you are looking at these photos, you may be wondering where the frosting is. I shot them before frosting. Yep, I was taking them to a party and wanted to be able to stack them easily. So I packed them up and off we went. I frosted them when I arrived and drizzled them with some melted white chocolate. I’m sorry to say that I forgot to take pictures but I know you are creative enough to envision how beautiful they turned out! Jessie has great shots of hers that did get frosted before the photography started, LOL!
I know you will enjoy these decadent and easy chocolate cookies. Have a wonderful Chocolate Monday!!
- 2 oz unsweetened chocolate
- 1-3/4 cups all-purpose flour (or 1-1/2 cups flour plus 1/4 cup Dutch-processed cocoa powder)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup butter (1 stick), at room temperature
- 1/3 cup buttermilk or sour milk (add 1 tsp vinegar to regular milk)
- 1 tsp vanilla
- 1 large egg
- 1 cup chopped nuts, such as pecans, walnuts or almonds
- 1 cup white chocolate chips, chopped, optional
- Chocolate Frosting
- 2 oz unsweetened baking chocolate
- 2 tbsp butter, at room temperature
- 2 cups sifted powdered sugar
- 3 tbsp hot water
- Make Cookies: Preheat oven to 400°F. Line sheet pans with parchment or Silpats.
- Chop the unsweetened chocolate and place in a heatproof bowl. Melt in the microwave, heating in short 15-second bursts, stirring after each, until nearly completely melted, about 60 seconds total. Don’t worry if there are a few chunks left. They will melt in the residual heat. Set aside to cool, stirring occasionally until smooth.
- In a bowl, combine the flour, baking soda, and salt. Whisk to combine; set aside.
- Cream the sugar and butter together with an electric mixer until blended and fluffy. Add the buttermilk, vanilla and egg. Beat on medium speed until combined. Add the melted chocolate and beat again until smooth. Add half the dry ingredients, beating just until combined. Add remaining dry ingredients and beat on low until all flour streaks are gone. Stir in nuts and white chocolate.
- Drop walnut-sized balls of dough about 1 inch apart on prepared baking sheets. If you like crispier cookies, flatten each ball of dough slightly with the bottom of a damp glass or measuring cup.
- Bake 5 minutes and then spin baking sheets. Continue baking another 5 to 7 minutes or until cookies are puffy and just firm when you gently press the top. The cookies will finish cooking as they cool.
- Slide the parchment sheet, with the cookies on it, onto a wire rack. Repeat until all the cookies have been baked. Cool completely.
- Make Frosting: Melt chocolate and butter over low heat in a saucepan or in microwave. Stir in powdered sugar and hot water until smooth. Add more water or sugar as needed to get good spreading consistency.
- Drizzle over the cooled cookies.
- Yield: about 3 dozen.
- Alternate Topping: For an even faster topping, simply melt some milk, semisweet, or bittersweet chocolate (or a little of each) and drizzle over cooled cookies. I also melt some white chocolate and drizzled that over the darker chocolate, creating a stunning contrast.
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