Chocolate Chocolate Chip Cookies
These Chocolate Chocolate Chip Cookies are totally scrumptious! They have a great texture, chewey (not cakey) interiors with slightly crisp edges. Their taste is not overly sweet, the bitter-sweet chocolate mellows out the sweetness and provides a rich chocolate flavor. The milk chocolate chips balance out the semi-sweet and bitter-sweet dough perfectly. If preferred, you may substitute white, semi-sweet, bitter-sweet, or even peanut butter chips for the milk chocolate chips called for in the recipe. When my mom made these, she would sometimes add 1/2 teaspoon espresso powder to enhance and deepen the chocolate flavor. On occasion, she would also add 1/2 cup toasted walnuts or pecans."These are the best chocolate chocolate chip cookies I've ever made. Very rich. Tried with semi sweet chips and milk choc chips. I love intense chocolate, so I preferred the semi sweet chips, but most people preferred the milk chocolate. This is now my go-to cookie for chocolate!!!" - monicasaw
Yield: 2 Ready in 45 minutes
favorite of 878 people 360 people want to try
Verified by stevemur
|4 ouncesbitter-sweet chocolate; - roughly chopped|
|4 ouncessemi-sweet chocolate; - roughly chopped|
|4 tablespoonunsalted butter; (1/2-stick) - cut into chunks|
|1 cupbrown sugar; - firmly packed|
|1 teaspoonPure vanilla extract|
|2/3 cupunbleached all-purpose flour; (I use the scoop and level method)|
|1/2 teaspoonBaking Powder|
|2 cupsmilk chocolate chips; (12-oz pkg) - frozen, straight from the freezer|
Chocolate Chocolate Chip Cookies Preparation
Adjust oven rack to middle position and heat oven to 350 degrees F. Lightly grease or line two large baking sheets with either parchment paper or silicon baking pads (e,g,, Silpad); set aside.
In a microwave safe bowl, combine chopped chocolate and butter. Heat in microwave, stirring every 20 seconds, until almost melted. Continue stirring until smooth and completely melted. Do NOT overheat chocolate mixture. Set aside.
In a small bowl, whisk together flour, baking powder, and salt; set aside.
In a large mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy, about 3 to 4 minutes. Reduce speed to low and slowly add melted chocolate mixture, beating until well combined. Fold in dry ingredients and mix until just combined. Do NOT overmix. Gently fold in chocolate chips. Chill dough in fridge and allow to firm up for at least 15 minutes before baking. Using 1 rounded tablespoon dough per cookie, drop cookies 2-inches apart, in staggered rows of 3-2-3-2-3, on prepared baking sheets.
Bake one sheet at a time on middle shelf of preheated 350 degree F oven until the cookies are puffed, centers are slightly soft to the touch and edges are set, about 10 to 13 minutes, rotating baking sheet halfway through baking. Do NOT overbake. Remove from oven and let the cookies sit on the baking sheet for 5 minutes, then use a wide metal spatula to transfer cookies to wire rack to cool completely. If using parchment paper or silicon pad, remove baking sheet from oven and immediately slide cookies on parchment or silicon pad directly onto cooling racks.
Store cookies in an airtight container at room temperature for up to 1 week. Cookies freeze well.
Makes about 24 cookies..
Make Ahead Note:
You can freeze this dough. If you want to have ready-to-bake cookies, form the dough into balls and place on a parchment lined baking sheet and place in the freezer until the dough is frozen firm. Then, place frozen cookie dough in a plastic bag, seal, and keep frozen until ready to bake. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed expect the frozen cookies to take a few minutes longer to bake than normal.
Keep the chocolate chips in the freezer so that they are extremely cold when it is time to bake the cookies. This helps to keep the cookies from spreading too much while baking.
The resting time is to allow for the melted chocolate to firm up a bit and help the dough hold its shape. Since the chocolate being added is in liquid and not powder form, the dough will be thinner than usual but will firm up with a short rest in the fridge.
Since the cookie dough is brown to begin with, you won't be able to use their toasty color as a visual indication of doneness. To avoid overcooking, remove the cookies from the oven as soon as they puff up and are still slightly soft to the touch. The cookies will set as they cool, but should remain pliable rather than hard or crunchy.
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