Greetings from San Francisco! Since we were last together, I changed zip codes!!! I traded orchards for the ocean and am loving my new home and life here in the city.
You can't tell it from this space, but I've still been spending a ton of time in the kitchen! Adjusting to cooking (and baking) for just myself as opposed to a family of four has been a slight challenge. Before, I could bake a cobbler and it would disappear the same day. Now, I bake a cobbler of the same size and it lingers for days 😂
I've been making a lot of scones (the same recipe on repeat, actually-- a really good one. Stay tuned.), which are great because I can eat a couple and also give some away to friends.
I've also been making the same cobbler over and over again-- three times in as many weeks. Once for myself (when I realized that cobblers are kind of large and I'm only one person), once when I visited my family, and once when I had a dinner guest! Stay tuned for that recipe as well ☺️
Oh! And there were also some cookie dough ice cream sandwiches that are DELICIOUS but still need some tweaking.
Today I'm coming at you with a perfect little chocolate cookie. Simple, unfussy, not-too-sweet. You can bake them all at once for a group, or bake a few for yourself and keep the rest in the freezer for the next time the craving hits you.
It's good to be back! 👋 If you feel like it, leave a comment and let me know what recipes you've been loving lately!
✌️
salted double chocolate cookies
recipe adapted from blue bottle craft of coffee
[ makes about 19 cookies ]
1 cup (140 grams) all purpose flour
1/3 cup (31 grams) natural cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
5 tablespoons (70 grams) butter, at room temperature
3/4 cup (150 grams) granulated sugar
1 egg, at room temperature
1 tablespoon vanilla extract
3.5 ounces (100 grams) dark chocolate (70% cacao), coarsely chopped
Maldon sea salt, for sprinkling
Whisk together the flour, cocoa powder, baking soda, and salt in a small bowl. Set aside.
In a large mixing bowl, beat the butter at low speed for 1 minute, until smooth. Add the sugar and beat at medium speed for 5 minutes, until light and fluffy, scraping down the sides frequently with a spatula.
Slide the mixture over to one side of the bowl. Crack the egg into the opposite side, add the vanilla, and mix on low speed to combine, then slowly incorporate into the butter/sugar mixture. Beat for about 30 seconds until smooth, thick, and fully combined.
Add the flour mixture and mix until almost combined, then add the chopped chocolate and mix until no dry spots of flour remain. Don't overmix.
Scoop heaping tablespoons of dough onto a piece of parchment paper and refrigerate for at least 2 hours or overnight.
When you're ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper and place the balls of dough 2 inches apart. Using two fingers, press the tops of each down just slightly, and sprinkle with flaky sea salt.
Bake for about 6 minutes, until the edges are dry and the centers look set. Don't overbake.
Cool for at least 10 minutes on the baking sheet before eating. These are best eaten warm; coffee pairs nicely.