Double Chocolate Double Chocolate Chip Cookies
It’s crazy to think that we now have 2 kids. We welcomed a little boy back in November. Where has the time gone? So much has changed in such a short time, and yet things feel exactly the same as they were. It’s been three months, but I feel like we’ve been doing this for years.
We’d been planning, and I was hoping for, a girl. We had a name picked out. Once we found out it was a boy I was scared. Time to actually deal with those issues. There have been some challenges, but he’s a great kid. I’m going to do my best to make him a great person. Anyway, I digress. We picked out his first name and then were working on a middle name. We both love crows. They’re highly intelligent. Corvid stood out to us for his middle name. A while back The Witch made some soap with black cocoa powder. I’ve always wanted to bake with it due to it’s depth of flavor and distinctly dark color. The black cocoa powder makes these cookies decadent. You need a glass of milk. Not because they’re dry (they’re super moist), but because they’re rich in chocolate flavor. Their color reminds me of a crow. That makes me happy because that’s what I was going for when I did a round one of these cookies. These cookies are for our little crow. Even better, they’re our daughter’s first batch of cookies. She helped me throughout all of the steps.
This recipe is a tweak off of the first attempt. The first attempt had dark chocolate, semi-sweet, and dried cranberries. I think the dark chocolate pushed it too far and they were just too bitter instead of decadent. For this round there’s no cranberries, but instead double the amount of semi-sweet chocolate chips. These things are loaded. I’m considering doubling the amount in every chocolate chip cookie going forward. These are deceptively dark, yet sweet at heart. Kind of like us. Suicidal ideation aside. “The more we talk The more we heal”. Please seek help if you need it. 988 in the US. Check out our help page for additional resources.
The black cocoa powder is awesome. I use the King Arthur brand. It has a rich deep chocolate flavor without being bitter. The color is perfect for a cookie that has the color of crow’s wings. Once our little man has enough teeth I hope he’ll actually enjoy these. I really hope he’ll forgive me for saying I’d hoped for a girl initially. I’m glad you’re here bud. You’ve been an awesome baby and a joy to have.
It’s been a while since I’ve been able to style and shoot food. It felt good to get in there and try. It can be hard to find the time to do these things. I felt a bit rushed and forced, but once I stepped back and looked at the pictures I actually like what I was able to produce. I need to be easier on myself and not force myself to create. That kills everything and goes against everything we talk about. It’s hard though. Those are the things that help keep people engaged.
Speaking of engaged. Thank you to everyone who has reached out and helped us in anyway over the last few months. It means so much to us to have your support. We’ve had our struggles and hopefully we’re getting to the other side of that. The food, the love, the groceries are all well loved. We can’t thank you enough. You are what makes this community a community. From the bottom of our hearts “Thank you”. We know that words are not enough.
Ingredients
1 Cup unsalted butter (room temp)
3/4 Cup dark brown sugar packed
3/4 Cup granulated sugar
3 large eggs (room temp)
1 teaspoon vanilla
2 Cups All Purpose flour
1/2 Cup black cocoa powder
1 teaspoon salt
1 teaspoon baking powder
2 Cups semi-sweet chocolate chips
Instructions
Preheat the oven to 350 degrees
In a bowl cream the butter, brown sugar, and granulated sugar until light and fluffy
Add the eggs and vanilla and mix until combined
In a separate bowl gently combine the flour, salt, black cocoa powder, and baking powder
Gently mix the dry ingredients into the wet ingredients in 2 or 3 small batches. Use a low setting
Add the chocolate chips and mix until just incorporated
Use a 2 Tablespoon scoop to scoop the cookies onto a baking sheet
Bake in a 350 degree oven for 14 - 15 minutes
Let cool on the pan for 4 minutes
Move to a cooling rack to finish cooling
