The best chocolate cookies you will ever make (eat)

I’m officially one month into school and am quite relieved to say that I’m finally getting back into the swing of things. I seriously forgot how time-consuming (and occasionally, extremely boring) classes and homework and TA sessions were. And on top of that, there are club meetings, trainings, and this thing called LIFE that all need to be attended to as well. It’s crazy! Who has time for all of that?

And then there’s the problem of the Random Guys I’ve Met Abroad. Yes, there are multiple. It’s hilariously ironic because I left the country to get rid of boys/boys who think they’re men/boys who acknowledge they’re boys and I still managed to get entangled in several random affairs abroad. There’s the guy from Florida who I met in Hong Kong (aka I’m Too Grown Up for My Own Good) who just came to NY to visit. He claims it wasn’t to visit me but threw a hissy fit when I could only spend a few hrs with him BECAUSE I HAD 40 pages of Contracts reading to do. Plus he was SO SERIOUS. I liked it at first (OMG he’s so mature!) but then I just realized that he was no fun. So, next.

And then there’s the Israeli I met in Beijing. he’s the Right Now Guy. As in, I’ve seen him every weekend the past 2 weeks and he’ll be back in NY for Rosh Hashanah this weekend. Relationship? I don’t think so. Fun? Yeah! Plus, he doesn’t complain and whine about my time commitments.

Of course there are other randoms (as there always are in NYC) but we return to the original point. COOKIES! I went to an Environmental Law Society meeting and had the most delicious cookies. They were soooo chocolatey and gooey and just yummy yummy in my tummy. So I tracked down the girl who made them and she told me they were Martha Stewart’s Double Chocolate Chunk Cookies. The girl was vegan and substituted the eggs with avocados and apparently it makes them even gooier but I made mine the omnivore way and used eggs and they were still super moist and delicious.

Recipe is linked but I’m also pasting it below. Just a warning though – these are RICH. I’ve been baking every Sunday and hosting study breaks and noticed that all the girls had at least 5 helpings of these cookies while the guys could only handle 2 tops. I guess we really do like chocolate more. Also, using good milk chocolate is very important. I had some leftover chocolate from Switzerland and used that.


  • 1 cup all-purpose flour
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks
  • 1 stick (8 tablespoons) unsalted butter
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
  2. 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.
  3. Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes. Cookies can be stored in an airtight container at room temperature for up to 3 days.

One lonely cookie

Result: Over 3 dozen made Sunday night. One left come monday afternoon.


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