For this month’s Baketogether, the lovely Abby Dodge offered us “Irene cookies” in honour of the guest who overstayed her welcome at Abby’s house last month. Abby promised that “one bite of this cookie and filling is all you’ll need to help you assuage the burden of #Irene.. or whatever else ails you!” Basically they are double chocolate cookies, which means there is a double dose of chocolate (cocoa and chocolate) in the actual cookies themselves. I’m not sure how the chemistry works in these but they are the chewiest chocolate cookies I have had in a long time – I am a “chewy” rather than “crunchy” person when it comes to cookies so these were perfect for me!
For the filling, I chose to go with a marshmallow fluff recipe I found on Smitten Kitchen and have used successfully to sandwich macarons. I thought the fluffy marshmallow looked kind of like clouds, but thankfully not the nasty rains clouds Irene brought with her.
1 1/3 cups (6 ounces) all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
4 ounces (8 tablespoons) unsalted butter, at room temperature
1 1/3 cups granulated sugar
1/2 cup (1 1/2 ounces) natural, unsweetened cocoa powder, sifted if lumpy
3 large eggs
3/4 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, melted
- Position a rack in the center of the oven and heat the oven to 350°F.
- Line 2 or more cookie sheets with parchment or non-stick baking liners.
- In a medium bowl, combine the flour, salt, baking powder and baking soda. Whisk until well blended.
- In a large bowl, combine the butter, sugar and cocoa powder. Using an electric mixer fitted with the paddle attachment, beat on medium speed until well blended, about 4 minutes. Scrape down the bowl and the beater.
- Add the eggs, one at a time mixing until blended after each addition. Add the vanilla along with the last egg.
- Continue mixing on medium until well blended, about 1 minute. Add the cooled, melted chocolate and mix until just blended, about 30 seconds.
- Add the flour mixture and mix on low speed until the mixture is well blended, about 1 minute.
- Using a 2 tablespoon mini ice-cream scoop, shape the dough into balls and arrange about 1 1/2 inches apart on the prepared cookie sheets. Bake, one sheet at a time, until the cookies are puffed and tops are cracked and look dry, about 11 to 13 minutes.
- When the cookies are just out from the oven, make a small, deep well in the center of the cookies using the rounded side of a 1/2 teaspoon measure or the end of a thick handled wooden spoon.
- Let the cookies sit for 5 minutes then transfer them to a rack to cool completely.
- Fill the cookies and serve immediately or cover and keep in an airtight container at room temperature for up to 3 days or freeze up to 1 month before filling and serving.
Verdict? Completely awesome. Even a few days later they tasted great! I will be making these again.