This week’s Tuesdays with Dorie recipe is for Double Chocolate Cookies. I love baking cookies so I knew this one was right up my alley! This is the perfect easy-to-make cookie because you can make the dough when you have the time and then bake them up another day when you have time. I made the dough one night when I had a little time and then baked them up the next day when I got home from work. Now, I don’t think that cookie baking is all that difficult, but it was super convenient to just come home and start baking.
At first, I had thought about making a half batch of cookies, but I ended up deciding to make these so I could take them to a meeting at work. (Make cookies once for a meeting, you really raise expectations!)
This recipe calls for a pound of chocolate (bittersweet and unsweetened) to just ½ cup of flour. There is instant coffee in the dough, which I’m always happy to see because it brings out the flavor of the chocolate. I think you can taste the coffee just a tiny bit, but it isn’t a strong flavor.
This dough is so runny that there’s just no way that you could bake these without refrigerating them first.
Even after refrigerating the dough overnight, the dough was on the soft side. They baked up very nicely; mine didn’t spread too much. These cookies are very soft and have an intense chocolate flavor. They do taste a lot like brownies, which is very nice. You can get the recipe for these cookies with a simple search of the web, and don’t forget to check out the links for this week’s cookies by the other Tuesdays with Dorie bakers.
Recipe from Baking with Julia by Dorie Greenspan, page 329