After a fun but too short weekend with friends, Sam made me a delicious roast chicken for dinner on Sunday. But while watching the Oscars, we had a hankering for something sweet. Luckily, I had a cookie recipe I had been meaning to make for weeks, and the ingredients to do it. With a little (ok maybe a lot of) prodding from Sam, we whipped up these cake-like chocolate cookies, which were the perfect pairing for all that Oscar glitter. I halved and added an egg to Dorie Greenspan’s original recipe to make it a little less fudgy, and although her recipe called for some waiting time, we just didn’t have the patience and popped them right in the oven. They were still delicious and made me think, once again, that toaster ovens really do make the best cookies.
Double Chocolate Cake Cookies (adapted from Dorie Greenspan’s World Peace Cookies)
Makes about 12 cookies
2/3 c. all purpose flour
6 tsp. cocoa powder
¼ tsp. baking soda
6 tbsp. butter, at room temperature
1/3 c. packed light brown sugar
1 tbsp. sugar
¼ tsp. sea salt
½ tsp. vanilla extract
2.5 oz. bittersweet chocolate, chopped into chip sized pieves
Preheat the oven to 325 degrees.
Mix together the flour, baking soda and cocoa in a small bowl. Cream the butter and sugars with a wooden spoon. Add the salt and vanilla and beat for 2 minutes. Add the egg and mix until fully combined. Add the flour gradually and mix just until combined. The batter will be fairly dry. Fold in the chocolate pieces.
Spoon tablespoons of batter onto the baking sheet and bake for 12 minutes.