I made a batch of these chocolate cookies yesterday afternoon. I love this recipe — see my modifications at the end of this post — because it’s very simple and you don’t need to measure ingredients particularly accurately, but the result is a cookie with a deep flavour and a texture that’s heading on for brownie-like. Basically, this is the double-choc cookie recipe that will ~*change your life*~.
I’ve been on a bit of a “the girl who brings cookies” kick recently, which is not an identity I’m entirely comfortable with (I’d rather bring my rapier wit, y’know?) but I am enjoying getting back into baking after spending Spring going “urgggh, I’m too tired and cooking is hard and complicated.” And creaming butter and sugar by hand feels approximately like exercise so this is all about healthful living, right?
Actually, part of what prodded me to get back behind the mixing bowl was reading Stir: My Broken Brain and the Meals That Brought Me Home by Jessica Fechtor, which is a book I’d love to read the proposal for because the concept is that it’s a combination food memoir (ok fair enough…) slash (wait for it…) recovery-from-a-brain-aneurysm memoir. Continue reading