Do you dunk your cookies in milk? I don’t, but my husband does, and though I’ve never given much thought to this tiny difference in tastes it was all I could think about last night while we were enjoying the outrageous chocolate cookies shown here. With only 81 days left (!) until our due date I couldn’t help wondering whether our baby, once he’s old enough, will prefer to dunk cookies like his daddy or eat them separately like me. Then this morning, as I was eating cereal, I thought about how I eat my cereal right after cold milk is added to the bowl, lest I lose an ounce of crunch. My husband, on the other hand, lets his cereal sit for at least 10 minutes so that it has a chance to get mushy. Personally I think his treatment of cereal is a little scandalous – but what if our son one day shares this proclivity? I’d be outnumbered in the crunchy vs. mushy food debate that’s been raging in our household for the past eight years.
Pregnancy has been such an eye-opening experience, ranging everywhere from amusing to a little sad, at times. (Mood swings!) The other day I was at work and the parent of one of my students revealed to me how, apparently, there had been much talk about whether I was pregnant or merely indulging in baked goodies too much. “Oh yea, all the moms were talking about it,” he told me, “No one wanted to ask you!” Thankfully my belly “popped” a few weeks ago and I now look definitely pregnant – not like a foodblogger who’s gone off the deep end. The picture to the right is me at 24 weeks, which was one month ago.
My 3rd graders have also had priceless reactions to the news that I’m expecting. When I told the class, one of the boys exclaimed “Ohhhh! I thought you had gas!” and then he started mimicking how cartoon characters balloon up when they blow on their thumbs. But the BEST conversation I’ve had in terms of making me laugh was with my Nana, who felt it necessary to break the news to me at 27 weeks pregnant that the stork won’t be delivering our baby. “Mija, it’s time someone told you that a bird won’t be bringing the baby to your house. It has to come out of you, and not through your belly button! Ok?” Thankfully that bit of shocking news was covered in the last chapters of “What to Expect When You’re Expecting.”
But pregnancy has also gotten me a little down at times, because it’s made me realize just how isolating the whole experience can be. Not a feeling I was expecting, but like all the pregnancy books say: blame hormones.
Now, getting back to the cookies, let me just say that they are worthy of their name and were just the thing to satisfy my chocolate hankering last night. Made with oodles of semisweet chocolate, vanilla and light-brown sugar I ate two of them just out of the oven, while the insides were still delectably gooey. My husband gobbled up two of them as well, dunking his in cold milk while I looked on and wondered which of our habits will become a part of our little one’s character. I can’t wait to find out.
Don’t forget about the November book giveaway! And remember that, “as with most fine things, chocolate has its season. There is a simple memory aid that you can use to determine whether it is the correct time to enjoy chocolate: any month whose name contains the letter A, E, or U is the proper time for chocolate.”
Chocolate quote from Sandra Boynton.
Outrageous Chocolate Cookies
Slightly adapted from this Martha Stewart recipe / Makes 18-24 cookies
- 8 ounces semisweet chocolate, roughly chopped
- 4 tablespoons unsalted butter
- 1 cup all-purpose flour, leveled
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup packed light-brown sugar
- 1 teaspoon vanilla extract
- 1 package (12 ounces) semisweet chocolate chunks or chips
Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
If the cookie dough is very loose (which mine was), chill it in the fridge for 15 to 20 minutes, covered, before proceeding to the next step.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin spatula, transfer to racks to cool completely. (Or eat them warm while the insides are still gooey!)