Welcome to the Science Getaways blog. Here we’ll share amusing anecdotes, tasty recipes and anything else we feel you might like. Marcella and Phil will both be blogging, but it’s safe to say if it’s about cooking it’s by Marcella and if it’s about astronomy it’s by Phil. We know this shamefully reinforces gender stereotypes, but the truth is that Marcella doesn’t know a lot about outer space and Phil knows even less about cooking.
We here at Science Getaways like to eat. We find that one of the most fun parts of traveling is trying new cuisines. Here’s a picture of Phil trying squid in its own ink sauce in Venice (I could barely look at the dish long enough to take this photo and it smelled even worse.) Since it’s holiday time and lots of people are cooking and baking for friends and family, we thought we’d kick off the SG Blog by sharing a great recipe with you.
Double Chocolate Fudge Cookies
Makes about 30 large, chewy, decadent cookies. They were so rich Phil could only eat 2 in a day. He highly recommends them for making mint chocolate chip ice cream sandwiches.
4 cups (24 ounces) semisweet chocolate chips, divided
1/2 cup butter (NOT margarine-blech!)
2 large eggs (I actually use extra large eggs because it seems like large eggs are smaller than they used to be)
1 teaspoon vanilla extract
3/4 cup plus 2 tablespoons sugar
2/3 cup all-purpose flour*
2 tablespoons unsweetened cocoa powder (I like to use Dutch processed cocoa, but I didn’t have any on hand so I used plain old Nestle cocoa powder and it was fine)
1 teaspoon baking powder
1/4 teaspoon salt
* When baking, always be sure you measure the flour correctly. Lightly spoon the flour into the measuring cup then use a straight edge (the back of a butter knife works well) to level off the top. Don’t tap the cup to settle the flour. If you don’t measure flour this way you will end up with too much and your baked goods will be dry and too dense.
1. Line cookie sheets with parchment paper
2. Combine 2 cups (12 ounces) chocolate chips and butter in a large microwavable bowl. Microwave on HIGH 30 seconds; stir and repeat until chips are melted and mixture is smooth. Let cool slightly.
3. Beat eggs and vanilla in large bowl with electric mixer at medium speed until it’s well blended and a little foamy. Add sugar and beat until thick and lighter in color. Add melted chocolate and butter and beat until blended, scraping down the sides of the bowl as needed. (Do not overbeat the dough – they’re cookies, not bread, and overbeating will get the gluten in the flour working and make the cookies tough.) Combine flour, cocoa, baking powder and salt in medium bowl and slowly add to the butter mixture, beating until blended. Stir in the remaining chocolate chips by hand (the dough will be very soft.)
4. Drop dough by rounded, heaping tablespoonsful 2 inches apart on the prepared cookie sheets and refrigerate for 30 minutes.
5. Preheat oven to 325 degrees farenheit. Bake 16 to 20 minutes or until cookies are just cooked enough to hold together. They should still be slightly shiny on top. Cool on cookie sheets for 2 minutes and then move to wire racks to finish cooling completely.
If you try this recipe leave a comment and let us know how you liked it.