A cookie with three kinds of chocolate and a few pinches of sea salt. Dense, chocolate-y, and perfect with a glass of milk.
By Amrita Rawat
I attended the University of Georgia for my undergraduate degree, where the dining halls are known to make very delicious foods…They’ve won something like 54 awards over the years for their meals. I only ate there the first year because after that I lived off campus. But I did love that first year of unlimited food. They have such a variety! I went back a couple of times over the years, and it was still just as tasty. The best ever dish was their chocolate chocolate cookies. It’s odd because I prefer a classic chocolate chip cookie and generally the double chocolate ones are almost too chocolate-y for me. But this one was just right.
It was dark, deepened by cocoa and never stale or crunchy. It was perfectly chewy and the chocolate chips just put it over the top. I’ve been trying to make a comparable double chocolate cookie ever since. This one, although slightly different, came pretty close… my addition of sea salt really elevated the flavors and complemented the chocolate perfectly.
I also decided to swap out half the flour for whole-wheat, which made the cookie thicker and slightly denser. This basically means that one is MORE than enough for the day. I like that.
This would go perfect with a glass of milk, if I liked milk. I know Joe would love them. I would recommend this to anyone who has random chocolate cravings but don’t want to overeat. The whole-wheat flour makes this rather filling, and the three kinds of chocolate with a hint of salt is a lovely pairing.
- ½ cup all-purpose flour
- ½ cup whole-wheat flour
- ½ tsp baking soda
- ½ cup cocoa powder (they recommend using Dutch-processed but I didn't)
- ½ tsp salt (I only had sea salt so I cut this in half - optional)
- 4 oz semi-sweet chocolate
- 4 oz butter
- 1½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 oz milk chocolate chips + 2 oz dark chocolate chips
- Preheat the oven to 325 degrees F.
- Combine the flour, soda, powder and salt in a bowl and set aside.
- Melt the butter and chocolate in a double boiler.
- After it's combined, blend it with the sugar, eggs, and vanilla.
- Add the flour mixture in parts until it's all mixed well.
- Try not to overmix, and stop when everything is blended.
- Fold in the chocolate chips and bake for 15 minutes.
- Remove and let cool.
- Makes about 3 dozen.
Amrita Rawat is the author of the blog Chai and Dumplings. Born in India and a lifelong resident of Atlanta, she recently moved to Saint Louis. Her love for food stems in part from its ability to bring cultures together and in part from how darn good it feels to eat a delicious meal. She loves traveling and has eaten her way through cities like Hong Kong, Paris, Budapest, Mumbai, and Shangri-la. Amrita is also a contributor to Sauce Magazine in St Louis.