A few days ago I scored some (expired) Valhrona milk chocolate. Yay! Chocolate is always good, even if it’s a month past its expiration date. Usually I go for dark chocolate as I’m not a fan of things that are overly sweet. However lately I’ve been loving milk chocolate. Maybe absence does make the heart grow fonder. I wanted to make something simple with the chocolate, to showcase the mild yet rich flavor. I also wanted something that would be quick and not make too big of a mess. So where did I turn? To Martha Stewart, of course. Having just made cupcakes I was in the mood for cookies.
Taste: Kind of like a rich candy bar in cookie form.
Texture: The cookies are thin, slightly crisp at the edges, but surprisingly chewy and soft.
Ease: A basic cookie recipe with one step added – chopping and melting chocolate.
Appearance: Big, thin disks of chocolate heaven.
Pros: Fabulous way to get your chocolate fix.
Cons: None except that the dough spreads a lot in the oven so you can’t cram as many cookies to one sheet pan.
Would I make this again? Yes.
Makes about 3 dozen
From Martha Stewart’s Cookies
- 1 cup all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1/2 teaspoons baking soda
- 1/2 teaspoons coarse salt
- 8 ounces good-quality milk chocolate (4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks)
- 1/2 cup (1 stick, 8 tablespoons) unsalted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoons pure vanilla extract
Preheat oven to 325 degrees F. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
Melt the 4 ounces coarsely chopped chocolate with the butter in a small microwave-safe bowl in 15-second bursts on high until melted and smooth. Let cool slightly.
Put the melted chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
Using a 1 1/2-inch ice cream scoop, drop dough onto parchment paper-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 12 minutes. Let cool on parchment on wire racks. Cookies can be stored in an airtight container at room temperature for up to 3 days.