Deep, Dark, Chocolate Chocolate Cookies

Maybe it was the rain last week. Maybe it was PMS. But I really needed chocolate. Intense, deep, dark, satisfying chocolate.

Now, I should say up front that I’m really picky about my cookies. There are lots of people out there that like a flat, crispy cookie, but I am not one of them. I like them a bit crisp on the outside, but soft and chewy and oozing with chocolatey goodness on the inside. These fit the bill very, very nicely.

Whip up a bunch with and for your favorite small people. Or anyone who likes chocolate, really. They rock.

Double Chocolate Chip Cookies

Have I got your attention? I thought so.

Deep, Dark Chocolate Chocolate Chip Cookies

Ingredients

  • 4 ounces dark (at least 70%) chocolate (I use President’s Choice Dark Chocolate Bars)
  • 1/2 cup butter
  • 2 large eggs
  • 1-1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/2 cup dark, dutch-process cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1-1/2 cups dark chocolate chunks or chocolate chips

Method:

  • Heat oven to 325 degrees. In a small bowl, whisk together the dry ingredients. You may want to run the cocoa powder through a sieve if it’s lumpy.
  • Meanwhile, in a double-boiler over low heat, melt the butter and chocolate together until they are smooth and melted. Remove from heat and add the vanilla.
  • In another bowl, break the eggs and add the sugar. Beat with a hand blender for about 5 minutes, until it is light and fluffy. Next, add in the melted chocolate, and then, a bit at a time, the dry ingredients. Finally, fold in by hand, the chocolate chips or chocolate chunks.
  • Drop by spoonfuls onto a well-greased or parchment-lined cookie sheet, and bake for 11-13 minutes.
  • Remove to a wire rack and let cool, but not too much, because they are really delicious when they are still warm.

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