Happy Tuesday! Is there such a thing as having too many cookbooks? I think I need an intervention. My shelves are overflowing, but that hasn’t seemed to stop me. One of my life goals is to amass a collection rivaling that of Ina Garten’s, so I guess I am just getting a head start. I’ve inadvertently started this tradition where I tend to buy new cookbooks while away on vacation and I kind of like how every time I cook from them I am reminded of where I purchased the book.
While away this summer, I purchased Handmade Baking, blogger Kamran Siddiqi’s new book. I spent an afternoon on the beach reading it cover to cover and drooling over all of the incredible recipes. Does anyone else sit at the beach and read cookbooks like a novel? If not, you should try it, though you may want to have some cookies within reach :).
Even though I wanted to travel with my entire baking pantry, my family wasn’t having it, so I had to wait until I got home to try some of Kamran’s recipes. These cookies were the first thing I made, just days after returning from vacation. After a busy day, I wanted a quick evening baking project that would satisfy my chocolate craving. These cookies hit the spot. They’re basically part crunchy cookie and part gooey chocolate brownie, pretty much heaven. Luckily, some Nantucket sand still lingers in between the book’s pages, so I can pretend I am still at the beach as I try out more recipes.
- 1/2 cup unsalted butter
- 5 oz dark chocolate, roughly chopped
- 2/3 cup white whole wheat flour
- 3 Tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3/4 cup semisweet chocolate chips
- 3/4 cup white chocolate chips
- (original recipe calls for just 1 1/2 cups of semisweet chocolate chips, but I liked the addition of white chips)
- Preheat oven to 350 degrees F. In a glass bowl placed over a pot of simmering water, melt the butter and dark chocolate. Set aside to cool for several minutes.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the brown sugar, eggs and vanilla on medium speed until smooth and creamy, about 2 minutes. Turn off the mixer and scrape down the sides of the bowl. With the mixer on low, slowly add the melted butter and chocolate. Turn off the mixer. Stir in the flour/cocoa mixture and then the chocolate chips.
- Drop 3-Tbsp portions of dough onto a greased baking sheet. Bake for 13-16 minutes, rotating the baking sheet halfway through baking. Allow cookies to cool on baking sheet for 10 minutes and then move to a wire rack.