Milk-Chocolate Cookies

Why, so soon after Easter and all the chocolate indulgence that goes along with it, am I baking Milk Chocolate Cookies?  Well, because I had to do something to redeem myself. I thought that today was the first day back at school for my daughter.  She was really excited.  She couldn't wait to show her friends her new outfit she got over spring break. (She's 4, this is important stuff!)  She got dressed, we packed her backpack, we drove to school only to find the parking lot empty and the building locked.  Bad Mommy!  School starts tomorrow.  If only I'd checked the calender earlier. 

There were a few tears, a lot of explaining, and finally my peace offering:  "Do you want to go home and bake cookies?" All is right in her world again. I'm still feeling stupid, but a little less guilty.

These cookies are from my Martha Stewart Cookies book, and they're really easy to throw together. The use of melted butter and chocolate not only eliminates the need for room temperature butter (who ever has room temp butter when you need it?), but it also creates a flat, crispy and chewy cookie.  If you're a fan of cakey cookies, this one is not for you.

Milk Chocolate Cookies

(Source: Martha Stewart Cookies)

1 c. all-purpose flour

1/2 c. unsweetened cocoa

1/2 t. baking soda

1/2 t. coarse salt

8 ounces good quality milk chocolate (4 ounces chopped; 4 ounces cut into 1/4 inch chunks)

1/2 c. unsalted butter

1 1/2 c. sugar

2 large eggs

1 t. vanilla

Preheat oven to 325 degrees.  Whisk together flour, cocoa, baking powder and salt in bowl and set aside.

Melt 4 ounces of chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.

(Or, if you're comfortable melting chocolate in your microwave, like me, I put the chocolate and butter in a bowl and microwave it at 1 minute intervals using only 40% power so I don't burn it; stir after first minute; put in for another minute; repeat until fully melted.)

Put chocolate mixture, sugar, eggs and vanilla in the bowl of an electric mixer fitted with the paddle attachment.

Mix on medium speed until combined.

Reduce speed to low; gradually mix in flour mixture.  Fold in chocolate chunks.

Using 1 1/2 inch icecream scoop (or I used a tablespoon); drop dough onto parchment lined baking sheets, spacing 2 inches apart. (They do spread a lot!) 

Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft).

Let cool.  Cookies can be stored at room temperature for up to 3 days.

Enjoy!