My friend Robin Donovan has done it again, she has a new winning cookbook, Dessert Cooking for Two! I chose to make Robin’s Double Chocolate Cookies, the most satisfying cookie for all the chocoholics in your life.
The cookbook has 115 perfectly portioned sweets for every occasion giving you the best treats for you and your loved one! These delightful chocolate cookies, packed with chocolate chips, are just what the doctor ordered!
Dessert Cooking for Two has eight chapters including Cookies, Brownies, & Bars; Pies, Tarts, & Crumbles; Puddings, Custards, & Crèmes; Cupcakes & Cakes; Pastries & Confections; and Frozen Treats. Robin has thought of everything and covered the entire year with sugary sweetness.
She also covers dessert techniques and skills, helping even beginning cooks and bakers create drool-worthy desserts in no time! If you know someone who wants to learn how to bake, this is a great first book. Working with smaller batches is less intimidating and cheaper if you mess up and have to start over.
Today’s Double Chocolate Cookies are the chapter cover photo for the cookies, brownies, and bars chapter. I was instantly smitten and knew I wanted to share them with you! Imagine sharing these luscious chocolatey cookies with a good friend accompanied by a hot cup of coffee or tea. The stories will flow as you enjoy every bite.
For those of you who love Chocolate Mondays, there are plenty of chocoholic’s dreams waiting to come true in the pages of this book! This is a truly delightful cookbook, and one I am enjoying immensely.
I also love this book for those days when we want something sweet but don’t want to be tempted to eat an entire batch of cookies or brownies. With these recipes, there are just enough to satisfy our cravings without adding to our waistlines.
Dessert for Two is available now on Amazon , so you can have it in your hands quickly and get to work creating sweet treats for yourself and your family and friends.
How to make Double Chocolate Cookies:
- Mix together the butter and sugars; add the egg yolk and vanilla
- Mix the dry ingredients in another bowl
- Combine the wet and dry ingredients, mixing together and fold in the chocolate chips
- Make 6 balls of dough, place on baking sheets and flatten slightly
- Bake about 10 minutes, cool and enjoy!
Why do I have to mix the dry ingredients separately?
Recipes call for you to whisk together the dry ingredients (flour, leaveners, salt, etc.) in a separate bowl so you can be sure all the individual ingredients are thoroughly blended. If you didn’t do this, you might wind up with all the baking soda in one cookie!
While you can make these by hand, I used a mixer to make it even faster and easier. Use whichever method you prefer.
Key Ingredients for this Recipe
- Brown sugar
- White sugar
- Egg yolk
- Flour or gluten-free flour blend
- Unsweetened cocoa powder
- Baking soda
- Chocolate chips
Kitchen Tools I Use to Make This Recipe
Other Cookie Recipes You May Enjoy:
I hope you enjoy these sensational Double Chocolate Cookies from Robin Donovan’s newest cookbook, Dessert Cooking for Two! The perfect amount for a sweet snack any day of the week!
I used my favorite homemade gluten-free flour blend, but you can use any store-bought cup-for-cup style of flour for this recipe.
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/4 cup light brown sugar
- 2 tbsp granulated sugar
- 1 large egg yolk
- 3/4 tsp vanilla extract
- 1/2 cup (60 g) all-purpose flour or gluten-free flour blend
- 1-1/2 tbsp unsweetened cocoa powder
- 1/4 tsp baking soda
- 1/8 tsp kosher salt
- 1/2 cup semisweet chocolate chips
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the butter, brown sugar, and granulated sugar. Add the egg yolk and vanilla and continue to whisk until well combined and smooth, about 1 minute.
- In a separate medium bowl, stir together the flour, cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Using a spoon or rubber spatula, fold in the chocolate chips.
- Form the dough into six balls and arrange on the prepared baking sheet, leaving at least 3-inches of space between each ball. Using your fingers or the flat bottom of a glass, press the balls gently to flatten, 1/4- to 1/2-inch thick.
- Bake until the cookies are firm around edges but still soft in the center, about 10 minutes. Let the cookies cool on the baking sheet for about 2 minutes, then transfer to a wire rack to cool completely.
- Tip: Add 1/8 tsp cayenne pepper along with the salt for a spicy kick.
From Robin Donovan's Dessert Cooking for Two cookbook
Amount Per Serving: Calories: 260 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 63mg Sodium: 120mg Carbohydrates: 46g Net Carbohydrates: 0g Fiber: 2g Sugar: 20g Sugar Alcohols: 0g Protein: 6g
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