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Uh-oh. More cookies.

The abbey’s chocolate budget is pretty high. Though desserts are far from a regular thing, there’s always dark chocolate after supper — the good kind, organic chocolates from Whole Foods, usually 70 percent and above. If the chocolate runs low before I make a Whole Foods run, then some sort of emergency chocolate is necessary. A morsel or two of chocolate after supper is de rigeur. Not to mention an addiction. Preferably with port.

These double-chocolate cookies, from a New York Times recipe, are my current candidate for emergency chocolate. The goal is to keep the chocolate hit high and the calorie hit low. Just keep some dark chocolate chips (or discs) on hand, and cocoa, obviously, and you’re good for making emergency chocolate.

The recipe makes just over two pounds of cookie dough, so I bake half of it at a time and leave the rest of the dough in the refrigerator.

One Comment

  1. Jo wrote:

    I fully intend to make these. Thanks for posting recipe and picture.

    Saturday, February 4, 2017 at 8:56 pm | Permalink

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