Friday, February 11, 2011

Chocolate Covered Chocolate Cookies


So I made you some cookies.


Sometimes a girl needs chocolate - lots of chocolate. And cookies. This is the truth. I made the cookies for me but plan on sharing the simply brilliant recipe with you and sending the rest off to some of my favorite people.


Some times my brain hurts, it gets tired and needs fuel, I usually try to reach for some almonds or some green tea but today I reached for the cookies. First the batter, then an unfrosted cookie, some melted chocolate, then the final product. My brain needed chocolate cookie fuel, not health food.

It has been a long time since I have worked. Worked at a real job, one that gives you W-2's and that sort of thing. Time just seems to be slipping away. I have a sweet little life in which I do the things I love on a regular basis. I have my routines and it works, until it doesn't. At this point I usually make cookies for breakfast. Normal right?


Sometimes life throws sticks in my spokes and I crash. It is cool because I am learning how to properly crash, shake it off and get right back up, pedaling at full speed.

What do I have to show for all my time off? A new found love of writing, lots of time with the dog, bike rides, hikes, new recipes, books read.... good stuff. I haven't gone on any magnificent trips, learned how to salsa dance or took classes on photography or cooking or this self defense class that I have to take to fight back. Am I wasting my precious time or am I just truly being me? Am I getting soft?

It is one of those days, the point of rapture, I come up from my little bubble floating on a cloud and ask what it is exactly that I am doing. What do I have to show for myself?

Where is the line? At what point do we throw out our everything that we previously held to be true and try something totally different. Well, I am not a drastic person and this will never happen, so what do I change? I suddenly and slightly overwhelmingly feeling that I am going in the right direction but not at the right speed. The direction is nice, soft, pleasant and easy. I am one for things that make me feel good and satisfied, my life is wonderful right now but how could it be better?


Am I pushing myself to the fullest potential?

Do I just have the baby fever?

What do I do?

Here is the cookie recipe because now I probably made your brain hurt too.


It is Friday, have fun, eat a cookie or two, have a glass of champagne, be in love with something and someone, figure out my life, then lets talk.

Chocolate Covered Chocolate Cookies

Inspired by Joy the Baker

The dough needs to be chilled for at least 2 hours. This is science. It tastes better and is much easier to work with. I put mine in the fridge for 48 hours. The taste is spot on, between 2 and 48 hours will work. I formed the first batch into a log and sliced off disks. I would totally recommend rolling this dough out nice and thin (1/4 inch) and use a cutter of your choice.


1 cup whole wheat flour
1/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1 tablespoon molasses
1 large egg

1/2 cup chocolate chips

Preheat oven to 350 degrees F.  Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together flours, cocoa powder, salt and baking powder.  Set aside.

In the bowl of an electric stand mixer, fit with a paddle attachment, beat together butter, molasses and sugars until combined. Add the egg.  Beat on medium speed until mixture is fluffy, about 2 to 3 minutes. Whip it, Whip it good!

Stop mixer and add the dry ingredients all at once.  Mix on low speed until all of the flour is incorporated, do not over mix.

Scrape the batter into a large Ziploc bag. Close the bag, leaving a, inch opening, smash the dough flat until it fills the bag. Seal the bag and chill in the fridge for at least 2 hours.

Once chilled, cut the bag off the dough, forming two flat rectangles. Place one half on a lightly floured surface. Roll the dough to a 1/4-inch thickness.  Use a cookie cutter to cut out cookies and place dough on prepared baking sheet. 

Bake for 10 to 12 minutes.  Remove from the oven, allow to rest on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

Melt chocolate in microwave until smooth, drizzle over cookies. Allow chocolate to harden before storing. Lick the chocolate spoon and cup clean.

Cookies will last, in an airtight container at room temperature, for up to five days.

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