I know I’ve mentioned before how I’m just not a big chocolate person. I know, GASP! I guess I shouldn’t mention then how I’m also not a big frosting person (DOUBLE GASP!). But before you lose total faith in me, can I tell you something that will soothe your pain?
I think I’m being converted.
I mean, I’m still not a chocoholic, and I’m even less a frosting person (although cream cheese frosting is. the. best.), but baby steps, right?
And these cookies certainly are helping with the chocolate conversion. They’re not one bit light on the chocolate flavor, but man, I kind of love them.
Tell me they don’t look delicious. I dare you. Okay, admittedly maybe they aren’t going to win a prize for world’s most appealing cookie, but can you still admit they look superb?! And they taste divine. Bonus!
What was that? You want even more incentive to make these? How about the fact that they’re pretty darn easy. Don’t you love cookies because of that?!
Go! Make these for the people in your life who you’re trying to convert to chocoholics. And when you, yourself, gobble them up, I won’t tell anyone. ‘Cause really, they’re that good.
Super-Duper Yummy Conversion-Worthy Double Chocolate Chip Cookies
makes about 20 cookies…so you’ll probably want to double it!
(recipe highly altered from Picky Palette)
½ cup butter
½ cup white sugar
3/8 cup brown sugar
½ teaspoon vanilla
5/8 cups all-purpose flour
2/8 cups bread flour*
5/8 cups cocoa powder (I had a special extra dark on hand, but any kind will do!)
1 tsp. baking soda
1/8 teaspoon salt
3/4 cups chocolate chips
sea salt for sprinkling
Drizzle Topping (optional, but highly encouraged):
¼ cup chocolate chips (doesn’t have to be exact)
about ¼-½ teaspoon vegetable oil
In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add egg and vanilla and mix until well combined.
In another, small bowl, combine the flour, cocoa, baking soda and salt. Carefully add to the wet ingredients. Stir in chips.
Roll the dough into balls and place on cookie sheets. Sprinkle the tops with a bit of sea salt (don’t overdo it!). Bake in 350 degree (Fahrenheit) oven for about 10 minutes, until cookies look firm, but not overdone.
As soon as the cookies come out of the oven, put chocolate chips and oil in small, microwave-proof bowl. Melt in microwave until chocolate is just melted.
Using a fork, drizzle the chocolate over the cookies. Make it as artistic as you wish!
Transfer cookies to wire rack to cool completely, and then enjoy the chocolate bliss of these cookies!
*If you don’t have bread flour, don’t sweat it…just substitute by using entirely all-purpose (so 7/8 cup flour total).