Why is it so difficult to bake cookies in only one way? After making the incredibly delicious chocolate chip cookies for Stefan’s birthday, I couldn’t resist! How could he only want one kind of cookie for a gift? I would be a terrible friend if I didn’t at least indulge in some experimental bakery. So I went and found a classic Martha Stewart double chocolate chip recipe. Martha always knows how to satisfy every baking urge I had, and even though she doesn’t add anything extra – I felt it would be cruel to not add nuts, more chocolate, and basically a mix of every sweet additive I could. There were some issues… that came up in this baking exercise – mostly that I didn’t have a microwave and my brown sugar was hard as a rock. Most bakers know that the best way to soften this cruel sugar is to use a wet paper towel and short microwave times, but in Germany – no such luck. What did I do? I used a little water in simmer, extra butter and melted my brown sugar as best I could over the stove. I wouldn’t recommend this method…. but it ended up giving me brown sugar that was extremely watery, and with some heaping tablespoons of flour to even out the recipe: all went well. If you aren’t dealing with the baking situation of a caveman though, I can’t imagine anyone struggling with these cookies!
- 8 ounces semisweet chocolate, roughly chopped
- 4 tbsp. unsalted butter (but more is always a good call)
- 2/3 cup flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 3/4 cups light brown sugar
- 1 tsp vanilla extract
- 12 ounces semi sweet chunks
- more chocolate…. and toppings…. and sweetness
- Melt together the semisweet chocolate and butter safely either in the microwave or on the stove for a smoother consistency and try not to burn it. In a separate bowl, whisk together flour, baking powder and salt into a dry mix.
- Take your main mixing bowl and beat eggs, brown sugar and vanilla until the whole mix is light and fluffy – and then add that delicious melted chocolate/butter. Fold in the dry mixture and rest of the chocolate. I ended up chopping up pieces of various flavors of Rittersport to make the cookies a little more exciting, and nothing would be complete without walnuts.
- Use heaping tablespoons to spoon it on baking sheets – 12-15 minutes in the oven and you’re good.
As you can see – the recipe is straight and to the point – there’s little you can do to mess it up and the opportunities for innovation are practically endless! Add M&M’s, almonds, coconut flakes, cinnamon – there is almost no way to go wrong. In writing this, I’m actually considering remaking these with caramel and fudge. Can. You. Imagine. I’m salivating as we speak – or maybe it’s just that lunchtime has arrived in Germany, and I have yet to indulge. Until next bake!