I used a blend of dark Dutch process cocoa and natural cocoa to make these cookies, but any cocoa will work.
To get the thick round shape, chill your dough for about 30 minutes, and then use a 1 1/2 to 2 tablespoon cookie scoop to portion out the dough. Miraculously.. they did not spread!! Happy dance time!
These cookies are pretty decadent, and were a big hit with all of my taste testers. I loved the deep chocolate flavor. In fact, if I didn't know better, I would have guessed that there was some espresso added to the dough just to enhance the chocolaty flavor.
I definitely will be making these cookies again. They are pretty easy to make, and would be wonderful for picnics, potlucks, and barbecues. They'd also be amazing served with a scoop of vanilla ice cream.
Note: For the recipe, where volume and weight are provided, I used the weight to measure the ingredient. "Use a kitchen scale when baking" has become my mantra. I use this one, and love it. I just read that it is America's Test Kitchen's new favorite too.
- 1/2 cup (4 ounces) unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 1 cup (190 grams) dark brown sugar
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (45 grams) unsweetened cocoa powder
- 1 cup (130 grams) unbleached all purpose flour
- 2/3 cup (115 grams) bittersweet chocolate chips
- Melt the butter and unsweetened chocolate together over very low heat or in a double boiler stirring constantly, or in a microwave, 30 seconds at a time. Stop cooking the mixture before the chocolate completely melts, and continue to stir off heat until smooth.
- Whisk in the sugars. Add the eggs, one at a time. Add the vanilla, baking soda, and salt, and whisk.
- Using a strainer, sift the cocoa powder over the mixture and then stir it in. Stir in the flour until just combined. Add the chocolate chips and stir to combine.
- Cover the bowl and place it in the refrigerator for 30 minutes. You can actually refrigerate the dough for a few days.
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Scoop the dough with a 1 1/2 to 2 tablespoon cookie scoop onto the cookie sheets, about 2 inches apart. Bake the cookies, one sheet at a time, for about 11 to 12 minutes. Let the baking sheets cool on a wire rack for 5 minutes, and then gently remove the cookies to cool completely on a wire rack.
- You can eat these warm or at room temperature. Store in an airtight container for up to three days.
This recipe has been slightly adapted from Smitten Kitchen for Avid Baker's Challenge.