These cookies were probably the chocolatiest thing I'd ever put in my mouth, and that's saying something. By my rough estimate, they're about 75% chocolate. I made a double batch for two work Christmas parties, so if my pictures seem like they have extra, that's why. All in all, these are an easy crowd pleaser, but be sure to have milk ready!
Preheat oven to 350 degrees. In a double boiler, put 1 cup chocolate chips with butter, stirring often until just melted.
While chocolate is melting, put eggs, brown sugar and vanilla in a large mixing bowl.
By this time, the chocolate should be mostly melted. Remove from heat and stir until smooth.
Beat eggs, brown sugar, and vanilla on high speed until light and fluffy.
Reduce speed to low; beat in melted chocolate.
This is what your 'dough' should look like once the chips are in. It should be really thick and sticky. I did my mixing on my oven while it was pre-heating, which was a mistake since it made the dough thinner and runnier than it should have been a resulted in a pan of huge, thin cookies. If your dough seems too runny to make good cookies, let it sit on a cool counter for 10-12 minutes before putting it on the pan.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Allow to cool a minute or two on the pan, but then remove with a metal spatula.
Super Double Chocolate Chip Cookies
Makes 2 dozen
- 1 cup semisweet chocolate chips/chunks
- 4 tablespoons unsalted butter
- 2/3 cup all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup packed light-brown sugar
- 1 teaspoon vanilla extract
- 1 package (350 grams) semisweet chocolate chunks
adapted from: Martha Stewart Cooking
No comments:
Post a Comment