It looks like a week for some chocolate!
I set out to make these cookies exactly as called for in Martha’s recipe. Then I found I had no “good-quality milk chocolate” on hand.
Feeling lazy, I opted not to drive the two minutes to the grocery store and instead walked the two steps to the candy box in our pantry. I found a bunch of mini Hershey bars and chocolate Kisses, but not enough to make 8 ounces worth. Hmmm. I also found I had a bunch of mini Nestles Crunch bars. I weighed both and, miraculously, had 4 ounces of Hersheys and 4 ounces of Nestles! So I adapted Martha’s recipe to suit my finds.
This is my recipe below that yields a really good cookie! The outside is crunchy and delicate due to the high sugar content of the candy bars (I’m guessing…) but they are light and deeply chocolately too! D said the texture kind of reminded him of the outside of a macaroon, the girls just gave them two thumbs up! 🙂 The original recipe can be found by following the link at the end of this post.
Double Chocolate Crunch Cookies
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 tsp. baking soda
1/2 teaspoon salt
4 ounces milk chocolate (mini chocolate bars, Kisses, etc.) coarsely chopped
4 ounces mini Nestle Crunch bars, cut into 1/4 inch chunks
1 stick (8 tablespoons) unsalted butter
1 1/2 cups sugar
2 large eggs
1 tsp. pure vanilla extract
1. Preheat oven to 325 degrees.
2. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
3. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
4. Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks
6. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes.