But the reason why I brought it up is a little cheaper than everything I listed above. The guilty truth is, I also love having a food blog because it gives me an excuse. An excuse to make sinful recipes like these salted double dark chocolate cookies.

These rich, ebony little nuggets of pure heaven really have no business being in my kitchen other than if I’m going to wrap them up and give them immediately away. Which, luckily, kind of happened … our friend came over shortly after I made and photographed them, and, thankfully, it was his birthday. I plopped a candle in the top of that pile of cookies you see above, and he blew out the candle (several times, actually – it was one of those annoying relighting candles), we each ate one, and I sent the rest home with him.

But not before I took many ooey, gooey, chocolate-upon-chocolatey photos of these cookies. And, okay fine, I’ll admit it – not before I had already stuffed several in my face (hey, I had to make sure they were blog-worthy), and not before my guy consumed several of his own, simultaneously uttering words of praise and cursing me for bringing such irresistibleness into our lives.

These double dark chocolate cookies have so much cocoa, they’re practically black. Those chips you see there? They’re dark chocolate chips. So you can see just how gloriously rich and jet-black these cookies are. I adore the way a little sprinkle of salt amplifies those wonderful heady chocolate notes, so I added simple coarse kosher salt to the dough itself, plus I dropped a little more on top before baking. You can use a fancier sea salt – I just happened to not have any in the house, and kosher salt worked perfectly.

The only thing I might do differently next time is add a couple of teaspoons of instant espresso powder to really boost the chocolate flavors.

Gosh, more experimenting? I suppose I must. It’s such hell being a food blogger.

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Salted Double Dark Chocolate Cookies

Thick, soft, and unabashedly chocolatey, these deep dark cookies are the best thing to come out of my oven in a long, long time. A little sprinkle of coarse salt gives these ebony gems a sophisticated boost.

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Author Kare

Ingredients

• 1 cup unsalted butter room temperature
• 1 cup brown sugar
• 1/2 cup granulated white sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 3/4 cups all-purpose flour
• 1 1/4 cups unsweetened dark cocoa powder I used Hershey's Special Dark
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt plus about 3 teaspoons more for sprinkling on top
• 2 cups dark chocolate chips I used Ghirardelli 60% cacao bittersweet chocolate chips

Instructions

• Heat oven to 350 degrees Fahrenheit.
• In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat together the butter, brown sugar, and granulated sugar on medium speed until pale and fluffy, about 3 minutes. Add the eggs one by one until completely blended in, and then the vanilla.
• In a medium bowl, sift together the flour, cocoa, baking powder, baking soda, and kosher salt.
• Add the dry ingredients to the wet mixture and beat on low (or stir by hand) until the ingredients are incorporated. Add the chocolate chips. The batter will be very thick.
• Scoop the cookies in approximately 2-tablespoon increments onto an ungreased non-stick cookie sheet or cookie sheet lined with silpat. I recommend a cookie scoop for this step - makes life so much easier.
• Bake for about 7 minutes, until the cookies seem set but might still appear underdone (key to a soft, moist cookie). Remove from oven and let sit on baking sheet for about 5 minutes, then move to a wire rack to cool completely.

3.2.1753

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I actually like all of these foods. Especially raisins. Those silly raisin-haters don’t know what they’re missing. A bowl of oatmeal is incomplete without ’em, for instance.  Okay, I’ll admit I don’t really like them (or much of anything) in my carrot cake, but I find plenty more places for them than not. And Raisinets – chocolate-covered raisins? Yes, please. I would like to find them just about anywhere.

Like in these cookies, for instance.

Chocolate chips + oatmeal cookies are good. Raisins + oatmeal cookies are good. So I thought, how about chocolate-covered raisins in oatmeal cookies?

Also good, as it turns out. Really good. Especially when you use the dark chocolate Raisinets, but regular Raisinets do just fine too. They may even convert a few raisin-haters out there. You’d think that’s impossible, but I witnessed it in my own home when my guy requested another one of these. And another.

Now to get him to come around to avocados.

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Dark Chocolate Raisinet Oatmeal Cookies

Chocolate chips + oatmeal cookies are good. Raisins + oatmeal cookies are good. So I thought, how about chocolate-covered raisins in oatmeal cookies? Also good, as it turns out. Really good. Especially when you use the dark chocolate Raisinets, but regular Raisinets do just fine.

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 3 dozen

Author Kare

Ingredients

• 1 cup 2 sticks unsalted butter, room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3 cups rolled oats
• 1 heaping cup dark chocolate Raisinets

Instructions

• Preheat oven to 375 degrees Fahrenheit.
• In the large bowl of a stand mixer afixed with the beater attachment or in a large bowl using a hand mixer, beat the butter, brown sugar and granulated sugar together until fluffy, about two to three minutes.
• Add the eggs one at a time, beating well after each addition.
• Add the vanilla and mix well.
• Place a sifter over the bowl and sift in the flour, baking soda, and salt. Add the oats. Mix until blended.
• Stir in the Raisinets.
• Place in rounded tablespoonfuls on an ungreased cookie sheet.
• Bake for about 8 minutes, until they look set and the edges begin to look golden.
• Remove from oven and let cool for about five minutes, then transfer to a wire rack to cool the rest of the way.

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