I love having a food blog. I’ve always adored experimenting with recipes, writing is in my blood, and I’ve been huge into photography since the beginning of time (though for me, food photography is much more of a challenge than landscapes, pets, or portraits). Oh, and I love creating spaces on the web – I’ve been drawn to the internet since its inception, shaping my career first around web design, then development, then focusing more on writing professionally for corporate websites, and then finally, this blog – such a perfect intersection of so much of what I love.
But the reason why I brought it up is a little cheaper than everything I listed above. The guilty truth is, I also love having a food blog because it gives me an excuse. An excuse to make sinful recipes like these salted double dark chocolate cookies.
These rich, ebony little nuggets of pure heaven really have no business being in my kitchen other than if I’m going to wrap them up and give them immediately away. Which, luckily, kind of happened … our friend came over shortly after I made and photographed them, and, thankfully, it was his birthday. I plopped a candle in the top of that pile of cookies you see above, and he blew out the candle (several times, actually – it was one of those annoying relighting candles), we each ate one, and I sent the rest home with him.
But not before I took many ooey, gooey, chocolate-upon-chocolatey photos of these cookies. And, okay fine, I’ll admit it – not before I had already stuffed several in my face (hey, I had to make sure they were blog-worthy), and not before my guy consumed several of his own, simultaneously uttering words of praise and cursing me for bringing such irresistibleness into our lives.
These double dark chocolate cookies have so much cocoa, they’re practically black. Those chips you see there? They’re dark chocolate chips. So you can see just how gloriously rich and jet-black these cookies are. I adore the way a little sprinkle of salt amplifies those wonderful heady chocolate notes, so I added simple coarse kosher salt to the dough itself, plus I dropped a little more on top before baking. You can use a fancier sea salt – I just happened to not have any in the house, and kosher salt worked perfectly.
The only thing I might do differently next time is add a couple of teaspoons of instant espresso powder to really boost the chocolate flavors.
Gosh, more experimenting? I suppose I must. It’s such hell being a food blogger.