I wanted chocolate.
You know what I mean. I NEEDED chocolate.
The dark chocolate 74% cacao bar I keep in the cupboard for these occasions sounded about appealing as lima beans.
No, I wanted chocolate, warm and melted, wrapped in some buttery, white flour concoction.
I couldn’t even make this up if I tried but seriously, at that instant, the phone rang, pulling me out of my post-dinner dreaming. I picked up the receiver. “Hello?”
“Umm, Hi Carrie, I was wondering if you had any unsweetened cocoa powder I could borrow?”
It was my 13-year-old neighbor. One of my daughter’s dearest, dearest friends and off-spring of my friend, Kami. You know the one I’ve talked about before. The one who is always whipping up something amazing and delicious. Bringing me over samples to try.
“Why, sure darlin’, no problem. Come on over.”
We made the exchange. She ran home. I sat in our office with one eye on the front door….waiting…and hoping.
The sun had set and most of my family was tucked away upstairs. I considered heading up there myself when a quiet knock came at the door.
“I’ll get it. I’ll get it!” I cried out to no one in particular.
I threw open the door and there she stood, in the pitch black, with a plate of at least a dozen warm, gooey, double chocolate mint chip cookies. I could have hugged her.
“I didn’t realize how many cookies the recipe would make. We have a lot so I thought you might like some.”
“Oh, darlin’, for me? Really? You shouldn’t have. Oh, let me take that heavy plate off your hands. You are too kind. Thank you.”
She scampered back home and I sat down with the plate on my lap and devoured one and then, two of those still warm chocolate cookies.
I didn’t intentionally hoard them all for myself. No, no. I sat that plate on the kitchen table and went back to what I was doing. Every time I walked through the kitchen, I grabbed another one. It couldn’t be helped. I noticed that they were disappearing faster than I was eating them and happened to catch a glimpse of the back of my 12-year old’s t-shirt as he dashed down the basement stairs.
The next morning, I glanced in the direction of the cookie plate and casually mentioned to my daughter, “Oh, by the way, your dear friend brought over some cookies last night that she had made.”
She walked over to the table, pulled the plastic wrap off the plate and said, “There’s only half a cookie left.”
I bit my lip, glanced at the 12-year old and then said to my daughter, “Yeah, there weren’t that many. Sorry.”
|Double Chocolate Mint Chip Cookies|| || |
- 2¼ c Flour
- ½ c unsweetened cocoa powder
- 1 tsp salt
- 1 tsp baking soda
- 2 sticks butter, softened
- 1 c granulated sugar
- 1 c packed brown sugar
- 2 large eggs
- 1 tbsp vanilla (yes, a tablespoon)
- 1 - 1½ c dark or semi-sweet chocolate chips
- a 3.5 oz dark mint chocolate bar, chopped up
- Preheat oven to 375 degrees.
- Chop up your mint bar and then combine those pieces with enough dark chocolate chips to measure two cups. Set aside.
- In a medium bowl, mix together your flour, cocoa powder, salt and baking soda. Set aside
- In a large bowl, combine your sugars and then drop in your butter.
- Cream together your butter and sugars either with an electric mixer or some powerful biceps and triceps.
- Add your eggs, one at a time making sure each one is mixed in well.
- Stir in your vanilla.
- A little at a time, stir in your flour mixture until it is completely combined with the butter and sugar mixture.
- Fold in your chocolate chips.
- Drop by spoonfuls onto a greased cookie sheet or a cookie sheet fitted with a silpat liner.
- Bake about 10 minutes.
- Cool for at least a minute on the pan then move to a wire rack to finish cooling.
- As with most cookies, these taste best warm so if a day or two has gone by since you made them, don't hesitate to pop your cookie in the microwave for 20-30 seconds and get the chocolate warm and melted.
- NOTE: This dough can be made ahead of time and kept in the fridge for 2-3 days and in the freezer for months. These cookies are delicious as is but taste even better when the dough is refrigerated for a day or two.
A Little Note to Those of You in the Portland Area Wednesday Morning…
I’ll be making a live version of these cookies on AM Northwest Wednesday morning on Channel Two between 9 and 10 am. The fine folks down there at the studio are all a buzzing because on September 21st AM Northwest returns to being an hour-long show. Watch out Today Show!!
Now, that the kids are back in school and I can actually have a complete thought, I have been sorting through random drawers and cupboards in the kitchen. “Clay pot on the top shelf of the cupboard covered in dust…. you’re gone. Random water bottles from some bike/road/walk event with the missing lids…gone. Strange orange, cardamom, vanilla, spice candle that’s never been lit…see ya.” And so on and so forth. Right now I’m in the “looks worse before it gets better” stage with piles all over my kitchen and dining room but my parents are coming into town this weekend so trust me…the piles will be gone before they walk through my front door. (I just won’t let them in the garage.)