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.


Chocolate Fudge Cookies

Chocolate Fudge Cookies
Makes 1 dozen.

Ingredients

  • 3.5 tablespoons of unsalted butter, softened
  • 2 tablespoons shortening
  • 1/2 cup sugar
  • 1 large egg
  • 1 tablespoon sour cream*
  • 1/2 teaspoon vanilla
  • 1/2 cup cocoa powder
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/3 cup chocolate chips

Instructions

  1. Preheat the oven to 375, and line a cookie sheet with parchment paper or a silicone mat.
  2. In a medium bowl, beat together with an electric mixer the butter, shortening and sugar. Beat for 1 full minute, until light and fluffy.
  3. Next, add the egg, sour cream and vanilla and beat until combined.
  4. 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.
  5. Scoop 2 teaspoons of the dough into your hand and roll into balls. The cookies do not spread, so make 'em pretty!
  6. Bake for 12-14 minutes. You can slightly underbake them for a gooey center, if you like.

Notes

*You can substitute an extra tablespoon of butter for the sour cream.