Fudgy Chocolate Chip Cookies

Hello!

Posting a cookie recipe so soon after New Year’s Day is risky, I know. If the holidays are a sign of indulgence, then January is meant for control, restraint if you will, particularly in regards to diet and exercise. However, while others enthusiastically start a new gym regimen or pack a light lunch for each day of the week, I’m perfectly content baking cookies as I do – for if there’s one thing I’ve learned, it’s that a healthy lifestyle works best with a bit of moderation. In other words? Making yummy treats has just as much of a place in my life as practicing yoga or whipping up salads.

If moderation isn’t doing it for you, it may help that these cookies are as delicious as they look. Three sources of chocolate contribute an intense flavor, and the shorter baking time {underbaking cookies remains one of my favorite baking secrets} lends a chewy, brownie-like center. I’d imagine they’re easy to modify, given what chocolate you have on hand, and I’m certain they’d make a terrific Valentine’s Day dessert come February. They’re a rich batch of cookies – have a glass of milk handy – but I have yet to find that a problem for those in my family grabbing one, two, or three of these at a time!

Fudgy Chocolate Chip Cookies Loosely adapted from Smitten Kitchen

ingredients

• 1/2 cup butter
• 4 ounces unsweetened chocolate, chopped or broken into small pieces
• 1 cup brown sugar
• 2 tablespoons sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 2/3 cup chocolate chips

to make

1. Melt the butter and chopped chocolate in the microwave, stirring every thirty seconds. Alternatively, melt the butter and chocolate on the stove over low heat. Stir until chocolate is melted completely, and set aside.
2. Using an electric mixer affixed with the paddle attachment, whisk the sugars, melted butter and chocolate, eggs, and vanilla.
3. Stir in the baking soda, salt, and cocoa powder. Slowly add in the flour.
4. Mix in the chocolate chips by hand until all is combined.
5. Chill the dough for thirty minutes or up to a couple of days.
6. Once the dough is chilled, preheat oven to 350ºF.
7. Line two baking sheets with parchment paper. Scoop out two tablespoons of dough for each cookie, and shape into a ball. Place on baking sheet, leaving enough room between each for some spreading.
8. Bake cookies for eleven to twelve minutes.
9. Let cookies cool on baking sheet before transferring to a wire rack to cool completely.
10. Enjoy!

Bella

Psst. Other winter favorites include Chocolate Chip Cookies with Sea Salt, Oatmeal Chocolate Craisin Cookies, and Chocolate Chunk Blondies.