Deluxe Double- Chocolate Cookies

Recipe from one of my cookbooks “Tartine” By Elisabeth M Prueitt and Chad Robertson.

This weekend while we are staying home and “social distancing” I thought it would be a fun time to bake and drink wine of course!

Ingredients from Tartine

  1. 8 oz bittersweet chocolate, (minimum of 60% cacao) chopped
  2. 1 cup + 1 tbsp (5-1/2 oz) all-purpose flour
  3. 1/2 cup + 2 tbsp (1-3/4 oz) cocoa powder
  4. 2 tsp baking powder
  5. 1/2 cup (4 oz or 1 stick) unsalted butter, at room temperature
  6. 1 cup + 2 tbsp (8 oz) granulated sugar
  7. 2 large eggs
  8. 1/4 tsp salt
  9. 1 tsp vanilla extract
  10. 1/3 cup whole milk

Whole Foods had a big sale on chocolate chips so I used 1/2 semi-sweet chips and 1/2 dark chocolate chips and chopped them up in substitute for the bittersweet chocolate and it turned out well! I wanted variety in sizes so I used my heart cookie cutters and a few without.

Slow-Mo Swirls
Adding the dry ingredients to get the final dough, gracefully obviously

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