Last but certainly not least in my veritable Christmas Cookie Compendium series are the seriously sumptuous Double Dark Chocolate Cookies.
What?! You still think that compendium is too much word for my wee cookie collection? Whatever, this is my blog and I like “compendium”…
Cookie, cookie, cookie. This final work of cookie art is perhaps the sultriest of the series. Almost black from extra dark cocoa, studded with bittersweet chocolate chips and rolled in semi-coarse sugar – this cookie positively glistens with sophistication. Adding a splash of coffee flavored liqueur and a bit of sea salt, makes a cookie that is as good with a cold glass of milk as it is with a glass of red wine…
What?! Now you think that cookies don’t pair with wine? I beg to differ. And remember I am a wine industry ex-pat, so I KNOW my pairings…
I keep telling the kids that this cookie is too grown up for them. But they keep eating them. Monsters… Ya, better save some for Santa or I know where to find eight empty stockings!
Double Dark Chocolate Cookies are sure to lead to some eyes-rollling-into-the-back-of-your-head-bliss… So, this brings us to the end of the Nitty Gritty Veritable Christmas Cookie Compendium. Which is not to say that these cookies should limit themselves to only holiday appearances. But decadent and unapologetic, these cookies will make you swoon.
- 1 1/2 cups butter, softened
- 2 cups dark brown sugar
- 2 eggs
- 1 tablespoon coffee liqueur or brewed coffee
- 1 teaspoon vanilla extract
- 4 cups all purpose flour
- 3/4 cup Hershey’s Special Dark cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 1 1/2 cups bittersweet chocolate chips
- 1/4 organic minimally processed sugar
- 1/4 teaspoon sea salt
- In a stand mixer, beat butter and sugar until light and fluffy, about 30-45 seconds.
- Add eggs, liqueur (or coffee), and vanilla and beat until evenly incorporated. Scrape down sides of bowl.
- In a separate bowl, sift together flour, cocoa powder, baking soda and one teaspoon sea salt.
- Add flour mixture to wet ingredients and beat for about 10-15 seconds, then add chocolate chips and beat until even incorporated. Dough will be fairly dry and stiff.
- Cover with plastic film and refrigerate dough for at least 30 minutes, up to 24 hours.
- In a small bowl combine remaining sugar and 1/4 teaspoon sea salt. Roll dough into 1″ balls, then roll in sugar/salt mixture.
- Place on ungreased cookie sheet , flatten slightly and bake for 10 minutes at 350 degrees.
- After removing from oven, flatten cookie’s “dome”, and allow to cool on sheet for 2 minutes before transferring to a flat surface to cool.