What can you do for a friend when she's having what is most assuredly the worst day of her life?
Anything she wants.
And after that, you can make her a big pile of something chocolate.
She may not feel like eating it today, but I bet she will soon.
When a friend is hurting, it's sometimes hard to know what to do. A lot of us turn to food. We're not always sure if that's the right thing but it's never is the wrong thing. Baking makes us feel less helpless.
So I took out the recipe I had for the richest and most intense chocolate cookies. In fact, these are entitled "The World's Best Cookies". Then I added chopped up Reese's cups, because a little peanut butter makes everything better.
Seems like a pretty decent idea when someone you love is having the world's worst day.
The World's Best Chocolate Cookies
adapted from a recipe by Cindy Prentice on Local Betty, recommended by my friend David Ekizian
1/3 cup + 1 Tbsp. all-purpose flour
2 Tbsps. unsweetened cocoa powder
1/2 tsp. baking powder
1/8 tsp. salt
1 cup + 2 Tbsps. sugar
2 tsp. light corn syrup
1/2 cup (1 stick) unsalted butter, melted and cooled
9 oz. bittersweet chocolate
3 oz. unsweetened chocolate
2 tsps. vanilla
1 1/2 cups semisweet chocolate chips OR 1 cup chopped Reese's cups
Preheat oven to 325F. Line 2 cookie sheets with silicone baking mats or parchment paper.
Sift together flour, cocoa, baking powder and salt into a small bowl. Set aside.
Place both kinds of chocolate into a medium bowl set over a pot of simmering water. Melt chocolate, stirring occasionally, then set aside to cool slightly.
With an electric hand mixer, beat eggs, sugar and corn syrup on low for one minute. Blend in melted butter, chocolate mixture and vanilla. Beat on low until smooth and thoroughly blended. Resift flour mixture into chocolate mixture and blend on low speed. Stir in chips or peanut butter cups. Batter should be soft and glossy. Cover bowl and let stand for 10 minutes.
Using a small ice cream scoop (or a tablespoon), place cookie dough onto prepared baking sheet, about 3" apart. Bake 12-14 minutes, rotating baking sheets halfway through. Do not overbake! Cookies will be soft, but stable, and will no longer look wet.
Let stand on cookie sheet one minute then remove to cooling rack.