Sometimes, you just need chocolate. It can be for celebratory reasons, or it can be because you had a bad day. Chocolate is for the good times and also for the low times. In the midst of summer, when we’re drowning in watermelon and peaches, I made a decadent chocolate cookie for no good reason, really, except to show my love. The Mr. loves chocolate desserts more than anything, and I loved to surprise him with a batch of rich double-chocolate cookies. I crammed equal parts cocoa powder and flour into this cookie for maximum chocolate punch. And then, because that wasn’t enough, I poured in chocolate chips.
I left them to cool on a plate in the kitchen while I headed out to get my hair cut. I sat smugly in the barber’s chair for the next hour, thinking of how happy he would be when he came home from work and found them—chocolate nuggets with a fudgey center would surely make his day.
I got home and immediately peeked at the plate of cookies: UNTOUCHED. What the heck? Would it be too dramatic if I said I was heartbroken? Would I be too needy if I admitted I was full of fear that he preferred another woman’s cookies to my own? I ran to find him to demand an answer. Why didn’t he touch the cookies?!: Because he didn’t know if I took a photograph for the blog yet.
And that, my friends, is why I’m marrying him.
- 3.5 tablespoons of unsalted butter, softened
- 2 tablespoons shortening
- ½ cup sugar
- 1 large egg
- 1 tablespoon sour cream*
- ½ teaspoon vanilla
- ½ cup cocoa powder
- ½ cup flour
- ¼ teaspoon salt
- ⅓ cup chocolate chips
- Preheat the oven to 375, and line a cookie sheet with parchment paper or a silicone mat.
- In a medium bowl, beat together with an electric mixer the butter, shortening and sugar. Beat for 1 full minute, until light and fluffy.
- Next, add the egg, sour cream and vanilla and beat until combined.
- In a small bowl, whisk together the cocoa powder, flour and salt. Pour this mixture over the wet ingredients and beat until just combined–do not overmix. Stir in the chocolate chips gently.
- Scoop 2 teaspoons of the dough into your hand and roll into balls. The cookies do not spread, so make ‘em pretty!
- Bake for 12-14 minutes. You can slightly underbake them for a gooey center, if you like.