My daughter, Marissa and I were discussing Valentine’s Day this morning and I was telling her that I am really not a fan of Valentine’s Day. I don’t like any holiday that sets people up for disappointment. I know it is a celebration of love and does not have to be tied to romantic love. I also know we can celebrate how much we love our children, our friends, our pets or anyone else. But I choose to celebrate the special people in my life every day.
Then Marissa reminded me that Valentine’s Day one of the major chocolate holidays of the year and therefore; it is a great day for chocolate lovers. It was like a light bulb went on and I start to look at today with a whole new set of lenses. I love chocolate, I love molten chocolate, I love truffles, I love rich dark chocolate and I love spicy chocolate! Who could hate a day that is about celebrating chocolate?
So in celebration of Chocolate Day I have posted a recipe for some amazing Double Chocolate cookies:
Double Chocolate Cookies
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks
1 stick (8 tablespoons) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
Preheat oven to 325 degrees F. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Recipe from Martha Stewart Living