Perfectly Golden: Adaptable Recipes for Sweet and Simple Treats is out April 28, 2020! In anticipation of its release, Goldenrod owner (and now author!) Angela is doing a weekly Instagram Live to bake a recipe from the book.
Join Angela Saturday, April 11 at 1pm CDT to bake her favorite double chocolate cookie recipe from Perfectly Golden – “While I do not love chocolate chip cookies, there is something really perfect about these. The cocoa makes the cookie almost like a chewy shortbread, and the dots of melty chocolate pieces are just great! Good news is, if you can’t eat them all at once, they stay great stored at room temperature for a few days – and are even still great a week or two later (completely stale), dipped in hot coffee.”

Check out the recipe below – don’t forget to join us tomorrow, Saturday April 11 at 1pm CDT on Instagram (@goldenrodpastries) to make this recipe live with Angela – and ask questions! And don’t forget to preorder your copy of Perfectly Golden: Adaptable Recipes for Sweet and Simple Treats! We want to encourage you to shop smaller retailers at this time – like our friends at Francie and Finch, Indiebound, Barnes and Noble, and Bookshop!

Double Chocolate Cookies
Yield: 20 to 24 cookies

1/2 pound (2 sticks, 225 g) unsalted butter, at room temperature, or 1 cup (192 g) vegetable shortening
1 cup (179 g) light brown sugar
2 large eggs or flax eggs
1 teaspoon pure vanilla extract
1 teaspoon sea salt
1 teaspoon baking soda
1/3 cup (30 g) unsweetened cocoa powder
2 cups (200 g) all-purpose flour or 2 cups gluten-free all-purpose flour
2 cups (310 g) bittersweet chocolate chips, vegan if necessary

Preheat your oven to 375°F and line two baking sheets with parchment paper.
Combine your choice of fat with the brown sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment and mix on medium-high speed for about 5 minutes, adding one egg at a time. The mixture should be homogeneous and fluffy. Add the baking soda, salt, cocoa powder, and flour and mix on low speed to incorporate. Finally, pour in the chocolate chips and mix briefly with the mixer to integrate. It’s important to make sure the cookie dough is well mixed, so be sure to stir it again once you have taken the bowl away from the stand mixer. Fold from the bottom of the bowl to the top, getting everything evenly mixed.
We use the #24 scoop for our cookies, about 2-3⁄4 tablespoons. You can also scoop the dough with a large soup spoon. Place 2 inches apart on the prepared baking sheets. Bake for about 12 minutes, or until the edges of the cookies are set and the center feels soft to the touch. About halfway through the baking process, gently press down the cookies with either a piece of parchment paper or the bottom of a glass. This flattens the cookies slightly to give them a nice even top, and also smashes the melted chocolate chips.
Remove from the oven and let cool completely on the baking sheets or transfer carefully to cooling racks. These will keep really well at room temperature, in an airtight container, for about a week.

Angela says…
*For the gluten-free flour, I recommend Nu Life Always Gluten Free All-Purpose Flour (270 g) or King Arthur Gluten Free Measure for Measure Flour (240 g).
*Because these cookies have a dark chocolate color, it’s easy to overbake them. Don’t wait to take them out of the oven until they look darker, just make sure the center of the cookie looks matte, and the edge of the cookie is firm to the touch.


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