I took a recipe for double chocolate cookies and added a little twist to them. Okay, truth be told, I had to compromise and use some ingredients in our cupboard that weren’t in the original recipe. Alas, a wonderfully chocolate creation was born. What’s also great about this recipe is that it can be done all in one big bowl which means less to clean up.
– 1 cup all-purpose flour
– 1/2 cup unsweetened Dutch-process cocoa powder (I used Ghiradelli)
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt (sea salt if you have it)
– 1/2 pound (approx. 4 ounces) of dark chocolate coarsely chopped (I used Trader Joe’s)
– 1 cup milk chocolate chips
– 1/2 cup (1 stick) unsalted butter
– 1-1/2 cups sugar
– 2 large eggs
– 1 teaspoon pure vanilla extract
1. Preheat the oven to 325 degrees.
2. Melt the chopped chocolate and butter in a large heatproof bowl set over a small pot of simmering water. When you have a little bit of the butter still left in a stick shape (i.e. not completely melted) remove the bowl from the heat and onto a dishcloth covered counter top. Stir constantly until all of the butter and chocolate have melted.
3. Add the sugar and mix until completely dissolved, then add the vanilla, salt, and baking soda. Add the eggs and stir until completely blended.
4. Add the flour and cocoa powder and stir until completely blended. Add the chocolate chips.
5. Scoop onto a baking sheet with an ice cream scoop and place them about 2 inches apart. Bake for 15 minutes or until they are flattened and cracked on top. You want them to be a little bit soft when you take the out of the oven.
6. Cool them on the baking sheet for a couple of minutes and then transfer to a wire rack to completely cool.