My father has a lot of quirks. I love him dearly, but he is a strange, strange man.
A few examples for you:
-He calls the Interstate I drive on to visit him, the “Sausage Grinder”
-He can disassemble an entire engine blindfolded, knows who all the current political figures are and what they’re doing, but if we go through the Culver’s drive-thru I have to lean over him and order for BOTH of us because he’s afraid “there might be trickery”.
-He believes the cure to all sickness and disease is a healthy dose of Geritol. Because sick people obviously have iron-poor blood.
-He thinks he looks young for his age, and to support this theory he says that a priest once told him he looked very young. What he fails to mention is that the so-called “priest” was actually just a guy standing outside a car dealership distributing religious pamphlets.
There’s a lot more father-craziness to go around, but if I shared any more I’m afraid the FBI would start running surveillance on my parent’s house….if they haven’t done so already.
ANYWAYS, my father loves the Chocolate Duet cookies from Panera, so I thought I would scour the internet to find a copycat recipe. I have to say, they turned out fabulous! Super, super chocolately, soft and chewy. It’s the perfect cookie for folks who love chocolate, and a very close match to Panera’s Chocolate Duet cookie.
Chocolate Duet Cookies
Adapted from the Merry Gourmet
Yield: 1.5 dozen cookies
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch cubes
9 ounces of semisweet chocolate, finely chopped
3 ounces unsweetened chocolate, finely chopped
1/2 cup (2.5 ounces) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
3 tablespoons hot cocoa powder
3 large eggs, room temperature
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
8 ounces dark chocolate chips
4 ounces white chocolate chips
1. Preheat to 350 degrees. Line cookie sheets with parchment paper.
2. Put butter in a wide heatproof bowl or double boiler insert, and melt the butter over the hot water in the saucepan. Add the chopped semisweet and unsweetened chocolate, and stir often until melted and smooth. Remove the bowl from the heat and let stand, stirring occasionally, for about 5 minutes.
3. In a medium bowl, whisk together the flour, baking powder, kosher salt, and hot cocoa powder.
4. In the bowl of a stand mixer, whip the eggs using the whisk attachment on medium-high speed until the eggs are foamy and slightly thickened, about 30 seconds. Increase the speed to high and gradually add the sugar and then the vanilla. Whip until eggs are thick and pale yellow, about 3 minutes. Reduce mixer speed to medium and beat in the chocolate, mixing until it is completely incorporated. Change to the paddle attachment and reduce mixer to low speed. Gradually add in the flour mixture. Remove bowl from mixer and, using a wooden spoon, stir in the chocolate chips, making sure to evenly distribute them.
5. Using a 2-inch diameter ice cream scoop, portion the batter onto the sheets, placing the cookies about 1 1/2 inches apart. Bake, switching the sheets of the position from top to bottom and front to back, about halfway through baking, until the edges of the cookies are set, 17-20 minutes. Do not overbake – mine were done at 17 minutes. Cool completely on cookie sheets.