Finals? What finals? I’ve spent the last two days baking and sleeping instead of studying. Seriously, the only school-related work I’ve done this week is scheduling interviews; I have yet to crack open a textbook. I am legitimately one of the best procrastinators ever. As in, if there were awards for productive procrastination, I would win ALL of them. Right now, I’m procrastinating by writing about procrastinating. Yes, I know. I’m THAT good.
It’s really a terrible, terrible talent, but there are definitely some good things that come out of it. Take these cookies, for example. It was Sunday evening, and I was considering studying, but instead, I decided that baking cookies sounded like a much better use of my time. I found this recipe on one of my favorite blogs, and I decided that it was perfect- a bit fancy, but not time-consuming-fancy. Plus, who doesn’t like extra-chocolately chocolate chip cookies?
My friends thought these were pretty awesome, and I agree. They’re like a chocolate chip cookies wearing tuxedos! The original recipe calls them “double-fudge” cookies, but the dark layer really isn’t fudgy; it’s just extra dark with a bit more chocolate flavor.
Recipe Notes: Don’t fret about getting the doughs (that sounds odd) to bake exactly on top of each other. Sometimes, the light layer melts over the dark layer in strange ways, but it just gives each cookie a unique character. I like to use chocolate chunks versus chocolate chips because they melt more easily and make gooier cookies. But, either way, they will be delicious!
“Dressed-Up” Browned-Butter Chocolate Chip Cookies
- 1 3/4 cups all-purpose flour (I used half whole wheat pastry flour)
- 1/4 cup unsweetened cocoa powder (not Dutch-process)
- 1/2 tsp baking soda
- 1 1/2 sticks unsalted butter
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg, plus 1 egg yolk, at room temperature
- 2 tsp vanilla extract
- 1 to 1 1/2 cups chocolate chunks, depending on how much chocolate you like in your cookies
- Preheat the oven to 325 degrees Farenheit
- Brown the butter in a medium saucepan, swirling the pan to prevent uneven browning. Remove the browned butter from the heat and allow it to cool completely.
- In a medium bowl, whisk together the sugars and cooled butter until well combined. Whisk in the egg, egg yolk, and vanilla until smooth.
- Divide the butter/sugar mixture evenly into two medium bowls. To do this, place a bowl on a kitchen scale, zero the scale, and pour all of the mixture into the bowl. Take note of the number of grams, and divide that number by two. Then, remove the bowl from the scale, replace it with the original bowl, and zero the scale again. Pour half of the mixture back into the original bowl; try to be as precise as possible, since you want to end up with equal ammounts of dark and light cookie dough.
- Add 1 cup of flour, 1/4 tsp baking soda, and a pinch of kosher salt to one of the bowls; stir until just combined. Then, fold in half of the chocolate chips. Refrigerate this dough while you work on the chocolate portion.
- Add the cocoa powder, remaining 3/4 cup flour, 1/4 tsp baking soda, and pinch of salt to the second bowl. Mix until just combined, and fold in the remaining chocolate chips. Scoop the finished dough into 12 equal balls. Roll each portion into a smooth ball; then, pull each ball apart so you have two equal halves. Refrigerate the dark halves of dough while you scoop and roll the light-colored dough. Once all the dough is portioned out, take one light half and one dark half and smoosh the round, smooth sides together. Place the dough rough dark-side down on a cookie sheet lined with parchment paper. Repeat with the remaining dough halves, evenly spacing 12 dough portions on each sheet. Bake the cookies for 10-12 minutes or until soft in the center and golden around the edges. Allow the cookies to cool for ten minutes on the pan. Then, transfer them to a wire rack to cool completely.