delicious recipes from a messy kitchen

In so many ways, it would be easier to make a gargantuan batch of cookies. If a girl is going to sift one cup of flour, she might as well sift five. Then she’d have lots and lots of delicious cookies to dole out to friends and family, or to freeze for busy nights ahead.

The only thing is, I prefer baking my cookies in small, secret batches. They feel more special that way, more exclusive. In my kitchen as I sift and stir and bake, I think of those one or two special people who will receive them this time. How I might nestle them into a small box, or wrap them up in a cellophane bag. How they might smile when they receive them, or maybe, if they’re hungry, eat one right away.

Tonight I baked exactly  twenty chocolate cookies. Some for my sister, some for Michael, and yes, some for me. Just twenty cookies, crisp on the outside, dark and dense with cocoa and chocolate chips on the inside.  Just enough to savour, and just enough to selectively share.

If you had just twenty chewy cocoa cookies chock full of chocolate chips, who would you share them with with?

{MAKES} 20 cookies

{INGREDIENTS}

1 C unbleached all-purpose flour

¼ tsp baking soda

1/8 tsp salt

4 TB (½ stick) unsalted butter

1/3 C granulated sugar (or use 2/3 C for a sweeter, chewier cookie)

1/3 cup light brown sugar

7 TB unsweetened cocoa powder

1/3 cup plain yogurt, not low- or nonfat

1 tsp vanilla extract

½ C chocolate chips, semisweet or bittersweet

{DIRECTIONS}

one. Preheat the oven to 350°F. Grease a baking sheet, or line with parchment paper or a silicone liner.

two. In a small bowl, whisk together the flour, baking soda, and salt.

three. Place the butter in a medium microwave-safe bowl, and microwave briefly, until just melted (approx. 30 seconds). Add the sugars, and sift in the cocoa. Stir to blend well.

four. Add the yogurt and vanilla and stir to mix thoroughly. Add the dry flour mixture, and stir to just combine. Add the chocolate chips and stir to incorporate.

five. Using a tablespoon-size measuring spoon, scoop and shape the dough into little domes onto the baking sheet. You will get precisely 20 cookies.

six. Bake for 9 to 11 minutes, in batches if necessary, until the tops of the cookies have crackled slightly and look set. Avoid the urge to overbake… the cookies should be just done.

seven. Remove from the oven, then press lightly on each cookie with the back of a spoon or fork to flatten slightly.

eight. Transfer cookies to a wire rack, and cool completely. …that is if you can resist the urge from eating the warm gooey cookies right away!

These cookies are delicious warm, straight out of the oven, and store for several days in an airtight container or plastic bag.

{ADAPTED FROM}

Molly’s recipe for Chewy Cocoa Cookies with Chocolate Chips from Orangette, less 1/2 a cup of white sugar, as well as her unique reflections on cooking and life.

Tags: chocolate, cookies, dessert