It’s only Wednesday. It’s 70 degrees in January. We’re going to have torrential rain tonight and maybe snow tomorrow. That email you’ve been waiting for still hasn’t come. Maybe you had too much to drink last night. Ran out of coffee this morning. Something is just off.
Here’s what you do. In a double boiler, melt some chocolate and butter together. You don’t have to be a good cook or baker to do this. No excuses. Stand over the stove, you can stir it if you want, but that’s not really the point here. Just smell. Put your head directly over the pot. You look ridiculous, don’t you? Let the chocolate take you over. Even looking at it all melty and silky seduces you. You’re in no rush. Let the smell travel from your nose down to every bit of you. Now, doesn’t that feel better?
On Girls this week, Hannah tried coke for work and had a really fun time dancing and expressing herself. I kind of hope this chocolate high will work for me and you like that.
Now that you’ve had your own solo dance party, I guess you might want to do something with this crazy powerful chocolate. I suggest Alejandra’s Mexican Chocolate cake or these double chocolate salted brownie cookies. Both are easy recipes and make some seriously fudgy treats. It’s because of all your concentration in melting the chocolate.
Double Chocolate Salted Brownie Cookies
Adapted from Martha Stewart
- 10 ounces semisweet chocolate chips (I used mini ones)
- 3 ounces dark chocolate chips
- 6 tablespoons unsalted butter
- 1 cup sugar
- 3 large eggs
- 1/2 teaspoon pure vanilla extract
- 1 cup sifted all-purpose flour
- 1/4 teaspoon salt
- Sea salt for topping
- Preheat oven to 350°. Line two baking sheets with parchment paper.
- In a double boiler, melt 5 ounces of semisweet chocolate and the dark chocolate with the butter. Stir until smooth. Set aside to cool for at least 5 minutes.
- In the bowl of an electric mixer, beat together chocolate mixture and sugar on medium speed until well combined. Add eggs one at a time and mix until fully combined. Beat in vanilla. Add flour and salt, and beat until just incorporated. Stir in remaining 5 ounces semisweet chocolate chips
- Using a small ice cream scoop, scoop dough balls on baking sheets at least 2 inches apart. Sprinkle a pinch of flaky sea salt on top of each dough ball.
- Bake, rotating sheets halfway through, until edges are set and centers are still a bit soft, 9 to 11 minutes. Transfer parchment and cookies to a wire rack to cool completely.
I don’t care. I love it.