Monday, September 14, 2009

Double Chocolate Cookies

This is a slightly modified recipe from that I found last night after I had a severe chocolate craving. Because of their richness they could basically be considered brownies in cookie form. Needless to say, they are perfect for anyone's chocolate craving : ). (I used semi-sweet chocolate because it's my favorite, but the original recipe called for milk chocolate... use whatever your heart desires!)


P.S. You'll definitely need a tall glass of milk : )

Double Chocolate Cookies


1 cup flour
1/2 cup unsweetened cocoa powder (I used good ole' Hershey)
1/2 tsp. baking soda
1/2 tsp. course salt
1/2 lb. good quality semi-sweet chocolate (4 oz. coarsely chopped and 4 oz. cut into 1/4 in. chunks)
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 tsp. pure vanilla extract


Preheat oven 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 oz. coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.

2. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment (I only have a hand held mixer and it worked out just fine).Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.

3. Using a 1 1/2 in. ice cream scoop (or a big spoon), drop dough onto parchment lined baking sheets, spacing 2 in. apart. Bake until cookie surfaces crack about 10 to 15 min (cookies should be soft and mine were done in 10 minutes). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature for up to 3 days.

Makes about 3 dozen