Rain rain, go away, come again some other day!
There’s nothing quite like springtime in Portland. You always hear that “April showers bring May flowers”. Well in the beloved Pacific Northwest that saying is more like “April showers bring May showers…. bring June showers”, and so we wait. Wait for sun, wait for warmth and wait to get the garden started.
So, what do I do to occupy my time while all this waiting is going on? I bake! It’s a great way to warm up the house, fill the freezer with treats (and my stomach), and use the ever growing pile of eggs in our refrigerator! We totaled 117 eggs in March and we are looking to hit that number again in April. That means that we have to use and sell a lot of eggs, to keep from overflowing.
I love trying new recipes and growing my baking knowledge. This past month, the list has included chocolate cake, buttermilk biscuits, soft pretzel bites, double chocolate cookies and Mexican flan. I don’t have a favorite on the list, but the flan definitely used the most eggs which is a win in my book. Flan was the dessert request of my brother, for his birthday, so I decided to try my hand at it! (For those of you interested in giving it a try, I used this recipe, from Genius Kitchen, with a couple of changes. I added orange extract instead of orange rind (only because I lacked fresh oranges) and I baked the flan in individual ramekins which changed the baking time to around 45 minutes and had me make a double batch of caramel.
But, the recipe I really want to share is the one for these extravagant double chocolate cookies which stay chewy and melt in your mouth. The recipe also allows for plenty of variation! Instead of chocolate chips, use white chocolate, or macadamia nuts, marshmallows, peanut butter chips, or even go with a salted caramel by using small caramel chunks and dusting the top with some large flake salt.
So, here it goes:
Double Chocolate Chip Cookies
Yields 24 – 3″ cookies
- Preheat oven to 350 degrees Fahrenheit.
- Cream together butter and sugar and then add the eggs and vanilla. This is best done in a counter-top mixer.
- 1 1/8 cups of room temperature, salted butter (2 sticks, plus 2 tablespoons)
- 1 cup of white sugar
- 1 cup of brown sugar
- 2 large eggs (room temperature)
- 2 tsp. of vanilla
- In another bowl, sift together the flour, cocoa, baking soda, salt and espresso powder.
- 2 cups of all-purpose flour
- 3/4 cup of cocoa powder
- 1 tsp. of baking soda
- 1/2 tsp. of salt
- 2 tsp. of espresso powder (optional)
- Start adding the flour mixture to the creamed mixture. Do this in 3-4 batches and mix slowly so you don’t get sprayed with cocoa powder!
- Fold in your choice of toppings.
- 2 cups of chocolate chips (or other topping options)
- Scoop the mixture onto baking sheets that have been lined with parchment paper or generously sprayed with non-stick spray. Keep all of the cookies about the same size and make them as small or as large as you want. The listed baking time is for 2 tbsp of dough, so adjust time as needed. If the mixture is too sticky to work with, put the bowl in the fridge for up to 30 minutes (no more than that or it will be too hard to work with).
- Bake the cookies for 9-10 minutes for a bit of chew. They will still be a little soft in the middle right out of the oven, but will firm up as they cool. Slide the cookies off the tray as early as possible and cool on a wire rack. This is where the parchment paper comes in handy because it allows for easy sliding and no breaking!
- Store the cookies in an air tight container for 3-4 days (if they last that long).
- Want to freeze some cookies for a midnight snack next week? Scoop the dough onto baking sheets and put into the freezer, instead of the oven. Once the dough balls are frozen solid, transfer to a bag and keep in the freezer for up to 2 months. When you’re ready to bake, pre-heat the oven to 350 degrees and put frozen dough onto a greased baking sheet. Cook for 10-12 minutes.
*This recipe has been adapted from Genius Kitchen.