Double Chocolate Cookies

...doesn't this sound like something you would find in a grocery store? 

I've mentioned how people can go a little overboard with the names they give their dishes, adding "luscious", "insanely decadent", or both at once. Although I'm usually able to brush those off and take a look at what's really being served, I always fall into the double-triple trap.

Not a real trap, obviously--I don't spend my weekends running around in the woods hunting for some wild game and getting my leg stuck in metal claws. And no, I don't wear camouflage trucker hats either, for that matter. Rifles, on the other hand... I'm kidding. I would probably end up shooting my foot, and we all know I've had enough limb invalidity for the next few years.

What I mean by the double-triple trap is all those boxes of cookies or bake-sale brownies that go by "Triple Chocolate Mocha Chunk Caramel Drizzle S'More Topping". No ridiculous adjectives here. No way. These names are 100% descriptive, and usually manage to get me running around in circles on my bed, jumping up and down until I realize I'm missing about twenty ingredients. In which case I resort to simpler fare, of the "Double" variety: "double chocolate blondies with a butterscotch swirl". Still missing some ingredients and just want to use what you have on hand? Don't skip the "double" effect and go for these: Double Chocolate Cookies.

They're not as simple as classic chocolate chip cookies, but not a strange overload of ingredients either. Did I just say strange? I'm just saying that for you, because I know a lot of people prefer the deceptively simple desserts. I love them too, but ingredient-packed makes me go into a frenzy. 

I made these with Dutch-processed cocoa powder and baking white chocolate--and they were enjoyed.  Did the "Double Effect" work its magic? Only one way to find out: bring it up a notch to something triple. Not like the baker here is complaining: double-triple dough is even better.

Double Chocolate Cookies

adapted from Martha Stewart Living

makes about 3 dozen

1 c. all-purpose flour

1/2 c. Dutch-process cocoa powder

1/2 TS baking soda

1/2 TS coarse salt

4 oz. chopped semisweet chocolate

1/2 c. butter

1 1/2 c. granulated sugar

2 large eggs

1 TS vanilla extract

1 c. white chocolate, chopped into chunks

Preheat oven to 350 F / 185 C. 

In a medium bowl, whisk together flour, cocoa, baking soda and salt. 

In a large heatproof bowl set over a pan of simmering water, melt chocolate and butter. Let cool about 5 minutes away from heat. 

Add sugar, eggs and vanilla to the chocolate mixture. Mix until combined, and gradually mix in flour mixture. Fold in white chocolate chunks. 

Refrigerate dough for 10 to 20 minutes. Drop balls of dough on a parchment paper-lined baking sheet spaced 2 inches apart. Bake until cookies are still soft but edges have firmed up, 10 to 15 minutes. 

Cool on a wire rack. Cookies can be stored up to 3 days in an airtight container.