When I made the first draft of the March cookie schedule, Double Chocolate cookies were not on the list. I was trying to get a very broad range of cookies, and trying to avoid "duplicates" or recipes that were too similar. To me, I already had a chocolate chip cookie, so I figured Double Chocolate cookies had no place in the march.
The irony? When I went to make today's cookie, Lebkuchen--a German cookie recipe--I had a bout of déjà vu upon reading the ingredient list. Sure enough...Lebkuchen is almost the same as Basler Läckerli, but with added molasses! Sneaky sneaky...but I caught the mistake before starting mise en plus, and--realizing the error of my ways--made Martha's Double Chocolate cookies instead.
Boy howdy I'm glad I did!
These chocolate cookies provide a nice crispy outside to accompany the chewiness of the cookie, and are rich in the good way. And using coarse salt instead of iodized insures you get that ever-so-slight salty/sweet contrast that is a nice surprise in a chocolate cookie. The only thing I'd change is to chill the dough before baking it so that it doesn't spread out, as the cookies ended up a little thin for my liking.
Final Grade: A. You can find the recipe for Double Chocolate cookies on my Recipes Page.
If you'd like to order some of your own Double Chocolate cookies (packaged all pretty like this^), please sponsor me for the Daily Bread Food Bank's Spring Challenge! Simply make your donation, then email me your order!
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