Who doesn't like chocolate?

There are actually quite a few people who don't like chocolate.

I don't think you should trust any of them.

You also shouldn't trust people who don't like camping or Steve Miller Band. These are just tried and true litmus tests for trust worthy people.

If you're one of those people who doesn't like chocolate, now is the time for you to click away because this is what one pound of chocolate looks like:



Yep, that's an entire pound.



That's maybe a whole pound minus a couple of ounces.

It's called quality control. Lay off me.

It's a major weakness of mine.

You know what else is a major weakness?

Cookbooks.



This cookbook was ordered as a christmas gift for someone and K had already ordered a present for said person so it just kind of accidentally got absorbed into my collection. Ooops.

It's a pretty sweet cookbook. It has a wonderful assortment of recipes and tips and illustrations. This was an awesome mistake.

I wish I could say that I also accidentally ate 2 scoops of the uncooked dough of these cookies, but that was no accident. I poured a glass of milk and totally intentionally ate those two full scoops of dough. It was awesome.
I don't condone eating raw cookie dough. It's not safe. It is, however, amazingly delicious. I'm a daredevil like that.


These cookies are just as awesome when they're baked too.



I would suggest you bake up some of them yourself.


Thick and Cakey Triple Chocolate Cookies

From Cooks Illustrated Cook Book

Makes about 4 dozen cookies

2 Cups All Purpose Flour
1/2 Cup Cocoa
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Pound Semi-Sweet Chocolate, Chopped
4 Large Eggs
2 Teaspoons Vanilla Extract
10 Tablespoons Unsalted Butter, Softened
1 1/2 Cups of Packed Light Brown Sugar
1/2 Cup Granulated Sugar
2 Cups of Semi-Sweet Chocolate Chips

Preheat Oven to 350 degrees.

Whisk first 4 ingredients in a medium bowl and set aside.

Add the chopped chocolate to a heavy bottomed medium sauce pan over low heat and stir occasionally until only small pieces are left in the melted chocolate. Remove from heat and stir until remaining chocolate pieces have melted. Set aside to cool slightly.

Using a stand or hand mixer, cream together butter and sugars at medium speed.
Reduce speed to low, add eggs and mix until thoroughly incorporated.
Add melted chocolate in a steady stream and mix until combined, scraping sides while mixing.
With mixer still running, add flour mixture and mix until just combined. Do not over mix.
With a spoon, mix in chocolate chips.
Tightly cover bowl with plastic wrap and let dough rest at room temperature for 30 mins until consistency is scoopable.

In 2 tablespoon portions roll dough into balls and space 1 1/2 inches apart on parchment lined baking sheets.

Bake for 10 mins, rotating cookie sheets half way through.

Let cookies cool on baking sheets for 10 mins and transfer to wire rack.

If you don't want to make all 4 dozen cookies at once, you can place the baking sheets with the rolled dough in the freezer for a few hours or at least until they're frozen solid and then place the uncooked balls in a freezer bag and put them back in the freezer.
That way you can pop them into the oven, still frozen and add an addition 2 minutes to baking time and you will have fresh baked cookie goodness whenever you want.