200: Double Chocolate Cookies (Martha Stewart)
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I wanted another recipe to up my July recipe count, but I wasn’t sure what kind of cookies I wanted to make. Alex was nice enough to look around for me, and he found the recipe for Double Chocolate Cookies. It seemed fitting to be my 200th recipe as well.
I usually wouldn’t be able to make this recipe because I don’t normally buy milk chocolate chips. My friend Karen gave me all her baking supplies when she moved, though, so I had some around. Thanks, Karen!!!
This recipe came together pretty easily. You mix together flour, cocoa powder, baking soda and salt. You separately melt together butter/margarine and 4 ounces milk chocolate (I did this in the microwave, but of course Martha Stewart says to do this on the stove). After the butter chocolate cools slightly, you mix in eggs, sugar, and vanilla. Add the flour mixture, and add chocolate chips. The recipe calls for using an “electric mixer with paddle attachment,” but I used my hand mixer (rather than stand mixer) to combine the butter, sugar, and eggs, as well as to mix in the flour. I used regular cocoa, rather than dutch cocoa, which may have made these cookies a little lighter than color than they’d otherwise be.
This batter was a little thin (compared to the Oatmeal Chocolate Chip Cookies I made earlier in the week). I got my first sheet of cookies a little too big, but the recipe’s supposed to make about 36 cookies. I got about 32.
The cookies were supposed to bake for 15 minutes. I baked the first (large) batch for 17 since they were big. The results did not look like the picture in the recipe. Rather, the top had inflated and dried much like a meringue. It was crispy and had puffed up away from the bottom of the cookie. They were still chewy, but were not particularly “cookie-like.” I baked the second sheet 15 minutes; these regular-sized cookies still had crisp tops. The third sheet of 8 cookies I baked for 13.
If you compare the picture below with the picture from the original recipe website, you can tell that they don’t look much alike at all.
I’m not sure why the cookies turned out this way. I didn’t over-mix anything, unless you count using an electric mixer at all (rather than mixing with a wooden spoon) to be over-mixing. The only other thing that I can think of that would affect these is that I used milk chocolate chips, rather than other milk chocolate, to melt to include in the batter; I’m pretty sure I’ve done that for other recipes before, though. Another possibility is that these instructions overbake the cookies, even though the description calls them underbaked.
The cookies that were baked 13 minutes were much closer to the right texture and consistency. They still looked puffy in the oven, but they flattened out once they cooled. They were still a little crisp on the outside.
The cookies tasted good, but I don’t think I should have to figure out how much to underbake these cookies. In the future, I would try mixing these with a wooden spoon rather than an electric mixer, and I would bake them about 11-12 minutes. Quite honestly, I’d rather just find a different recipe.