My little corner of the internet turned 2 a couple of days ago. And the last year was particularly awesome. Among my most memorable moments are interviews with Daisy Martinez, Beth Lipton and Sarabeth Levine; my first pie crust; my first pie; and lots of savory baking.
In looking back on the last year’s posts I came to a couple of realizations. The first is more obvious – I’m a cookie lover as cookies make more appearances on A Chica Bakes than any other baked good. The second realization is a bit startling. It was originally brought to my attention by Ingrid a few weeks ago who said, despite my saying like…um…a million times that I don’t like chocolate, I may be a secret chocolate lover cuz I sure do blog about it a lot! But I’m not quite ready to say I’m a chocolate lover.
So I thought it would be appropriate to bring you all today a delicious chocolate cookie, milk chocolate cookie to be exact. It’s a delight to make, even better to eat and quite addictive. Mine baked up crunchy and were the perfect treat to satisfy that need for an afternoon sweet treat. When you make these for yourselves, make sure to chill the dough before baking them, as if you don’t you may end up with one whole cookie like I did the first time I made them.
Thank you sooooo much to all of you for your support the last couple of year. Blogging and interacting with you all has been a truly amazing experience and I look forward to baking and blogging away for the rest of the year.
And congrats to Katrina, the winner of my Tate’s giveaway
Milk Chocolate Cookies
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
Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl and set aside.
Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water. Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla and mix on medium speed until combined. Reduce speed to low and gradually mix in flour mixture. Fold in chocolate chunks by hand with a rubber spatula. Chill the dough for a couple hours or overnight.
Scoop batter using a small ice cream scoop place them on a parchment lined baking sheet 2 inches apart and 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.