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Chocoholic Cookies

Chocoholic Cookies

This recipe is supposed to make 36 cookies…but I ate 1/3 of the cookie dough so I only got 24.

In an effort to get back into my skinny jeans, I recently committed to eating sweets one day a week. On this day, this wonderful, glorious day, appropriately named Sunday Funday, I can indulge to my heart's desire. A guilt free cheat day. What I couldn't commit to, however, is not eating sweets the other six days of the week. 

I tried. I really did. I even left inspirational notes on my bathroom mirror. Colossal failure. It’s these cookies. I consider myself a strong woman, but these cookies, they could break down any wall. Make a grown man cry. Don’t tell my husband I told you that. Weak in the knees, moth to a flame, burning with love, chocolate for days cookies. Cookies of mass destruction. They’re rich, dark, decadent, and irresistible. If they had legs I'd ride off into the sunset with them. I'd be running to meet them on top of the Empire State Building on Valentine's Day. They would complete me. And violins would play in the background as they told me I was beautiful and perfect in every way.

Apparently, when it comes to sugar, I have commitment issues. That’s a fair statement. Do they have a rehab for chocolate addiction? Anyone? Bueller? 

I cheated on my cheat day with Monday. Monday Funday? Can that be a thing? Does there have to be a clever named associated to justify stuffing your face with cookie dough? I cheated again on Tuesday. It was a brief but meaningful affair, on the floor, behind the kitchen island, while the kids were napping. And again on Wednesday. My cat caught me but she promised not to tell. She gets it. When Thursday rolled around I was so mortified at my lack of self control I packed up the cookies and gave them to my neighbors. And then I cried. 

Yep, I'm a cheater. I may as well sew a scarlet letter "A" on my shirt. Or better yet, a "C" for cookie monster.

Four kinds of chocolate come together in these intoxicating cookies. You heard me right, four. Ugh, I wish I had never met them. My life would be so much easier. Good quality cocoa powder, melted bittersweet chocolate, semi sweet and white chocolate chips create a chewy brownie-like texture with crisp flakey edges. Then, add chopped toasted pecans. Cut to Meg Ryan's diner scene in when Harry Met Sally…fists pounding on the table, people not knowing where to look. Yes, yes, YES! You catch my drift.  

I’m sorry Sunday. I cheated. I cheated all the way. I’m sorry skinny jeans. I don't deserve you. Just go ahead and go. I have no excuse. I’m just that kind of girl. A girl who wants everyday to be FUNDAY.

Chocoholic Cookies

*Makes about 36 cookies

  • 1 cup unsalted butter, at room temperature
  • 2 cups all purpose flour
  • 2 cups light brown sugar, packed (if at high altitude decrease by 1-2 tablespoons)
  • 4 eggs, at room temperature
  • 2/3 cups good quality cocoa powder (I use Ghirardelli)
  • 1 teaspoon baking soda (if at high altitude decrease by 1/4 teaspoon)
  • 1 teaspoon kosher salt
  • 3 cups bittersweet chocolate chips (I use Ghirardelli) 
  • 1 cup white chocolate chips (I use Ghirardelli)
  • 1 cup semi sweet chocolate chips (I use Ghirardelli)
  • 1 cup chopped toasted pecans
  1. Preheat the oven to 350°F. Line baking sheets with parchment paper. 
  2. In a large bowl, sift together flour, cocoa, baking soda, and salt. Set aside.
  3. Melt the bittersweet chocolate over a double broiler or for 30 second increments in microwave. Allow to cool to room temperature.
  4. In an electric mixer, cream the butter and sugar at medium speed until light and fluffy. About 3 minutes.
  5. On low speed, add the eggs, one at a time. Beat well after each addition.
  6. On low speed, add the melted bittersweet chocolate. Mix till combined.
  7. On low speed, add the flour mixture in 2 batches. Mix until just combined. 
  8. Stir in the semi sweet and white chocolate chips and toasted pecans. 
  9. Using a spoon or small ice cream scoop, drop the batter onto cookie sheets about 2 inches apart. Bake until just crisp on the edges, about 10 minutes. 
  10. Allow the cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool. Store the cookies in an airtight container for up to 5 days. 


Stonewall Kitchen, LLC
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