Happy tenth week! School is coming to an end here at UCLA, which means finals are coming up soon! So obviously, I should spend less time studying and more time blogging!
The end of the year is actually pretty bittersweet this year. It’ll soon be summer, which means freedom from school, but it also means that lots of my best friends are graduating and moving on to the next stage of their lives. My roommate is graduating next week, and several of my best friends on the team are graduating as well. Another close friend is leaving Westwood for the summer, and will be off to grad school at Stanford in the fall, so we had a surprise going away cookie party for her. For the occasion, I developed this cookie recipe, adapted from Two Peas and Their Pod. I recently bought a huge container of Dutch-processed cocoa, so I wanted to use it in something, and these cookies looked great! I adapted them a little, adding a little extra flour and using less milk so I didn’t have to chill them, and just making them chocolate rather than chocolate mint, since I didn’t have mint chips. These cookies were deliciously chocolate-y and fudgey, and while not quite as chewy or brownie-like as some of my other chocolate cookies, they’re still worth a blog post!
A note on the use of Dutch-processed cocoa: It isn’t interchangeable with natural cocoa powder. Dutch-processed cocoa is processed with alkali, so the acidity is removed. Typically, recipes using Dutch-processed cocoa powder use baking powder as the leavener, and have a smoother taste. Recipes with natural cocoa use baking soda as a leavener, and have a sharper taste. I’ve made recipes with both kinds of cocoa, so there’s a place for both. Dutch-processed cocoa is a little harder to come by, but can be found at stores like Whole Foods or can be ordered from Amazon or various other websites. It’s more expensive, but some recipes require it, so it’s worth acquiring some!
Double Chocolate Chip Cookies
Adapted from Two Peas and Their Pod
Makes 4 dozen small cookies
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
2/3 cup Dutch processed cocoa powder
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 tsp vanilla extract
1/4 cup milk (I used fat-free)
2 cups chocolate chips
Preheat the oven to 350˚F.
Sift together the flour, baking powder, salt, and cocoa powder.
In a separate bowl, cream together the butter and sugars. Beat in the eggs and vanilla until light and fluffy. Add the dry ingredients to the wet, then stir in the milk until well combined. Add the chocolate chips and stir until evenly distributed.
Drop small balls (about 2 tsp) of dough on baking sheets, then bake for 8-9 minutes, until just set. Remove from oven and allow to cool for a couple minutes, then remove from baking sheets and place on racks to cool completely. Enjoy!