The Coma Cluster is a supercluster of galaxies which contains more that 1000 identified galaxies. Nearly every dot in this image is a galaxy. It takes over 300 million years for the light emitted from those galaxies to reach us on Earth. Image courtesy of the Spitzer Space Telescope.
I can't believe how quickly time flies! Its not like I haven't been baking in the last 6 weeks-- quite the contrary, actually. Around Christmas time it seems like that is all I was doing; so much so that I didn't even have a chance to take a single picture of my creations. I made some pretty good stuff (chocolate gingerbread men, truffles, and fudge) and some not so good stuff (cinnamon rolls that tasted like a confection from a buttery Paula Deen like hell).
I've been on a chocolate bender lately. A friend gave me five pounds of high quality chocolate that has been threatening to put me into a chocolaty coma every time I open my pantry. The first thing I made with it were double chocolate cookies, of course.
To everyone who loves chocolate, this recipe is for you. If not, try it anyway, you won't regret it. These cookies have a diverse range of flavor with just the right amount of salt to cut through the sweetness.
Double Chocolate Cookies
(Recipe adapted from Martha Stewart; makes ~3 dozen)
Ingredients:
1 c. all-purpose flour
1/2 c. Dutch-process cocoa powder
1/2 TS baking soda
1/2 TS sea salt
8 oz. chopped semisweet chocolate (4 oz. coarsely chopped, 4 oz. cut into 1/4-inch chunks)
4 oz. white chocolate, coarsely chopped
4 oz. white chocolate, coarsely chopped
1/2 c. butter
1 1/2 c. granulated sugar
2 eggs
1 TS vanilla extract
Directions:
1.Preheat oven to 325 degrees.
2. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
3. Melt coarsely chopped chocolate with the butter in a double boiler.
4. Transfer chocolate mixture to the bowl of an electric mixer and let cool for a few minutes.
5. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture.
6. Fold in semi-sweet and white chocolate chunks.
7. Drop balls of dough 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes.
8. 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.
