These cookies are without a doubt one of the best cookies I’ve ever made. Fact.
They are the Mr Darcy of double chocolate cookies. Dark, delicious and RICH! (ha, ha)
Trust me, make these. I made them twice, considering a third time. They are that good. The combination of dark chocolate and cocoa powder to form the dense cookie dough makes every bite of these something to really savour.
Trust me. You wouldn’t marry your cousin over these.
Chocolate Chocolate Chip Cookies
- 10 ounces (280 grams) semi sweet chocolate, chopped (or 1 1/2 cups semi sweet chocolate chips)
- 1 2/3 cup (220 grams) all purpose flour
- 1/3 cup (35 grams) unsweetened cocoa powder (not Dutch processed)
- 1 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (226 grams) unsalted butter room temperature
- 1/2 cup (110 grams) dark brown sugar
- 1/2 cup (100 grams) white granulated sugar
- 2 large eggs
- 1 1/4 teaspoons pure vanilla extract
- 3/4 cup (125 grams) semi sweet chocolate chips
- 1 cup (100 grams) walnuts or pecans, chopped
- Preheat oven to 350 degrees F (177 degrees C) and place one oven rack in the top third of the oven, and one oven rack in the bottom third of the oven. Line two baking sheets with parchment paper.
- Melt the 10 ounces of semi sweet chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and set aside to cool to room temperature.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (2-3 minutes). Scrape down the sides of the bowl. Add the melted chocolate and beat until well incorporated. Add the eggs, one at a time, beating well after each addition. Then beat in the vanilla extract. Add the flour in stages, mixing until incorporated. Fold in the the chocolate chips and nuts.
- Form dough into balls, using 1/4 cup (55 grams) for each cookie. Place six balls of dough on each baking sheet. With moistened hands, gently flatten each ball of dough into a 2 inch (5 cm) diameter cookie. Bake the cookies for about 14 – 17 minutes, rotating the baking sheets halfway through the baking time. The cookies are done when they are just barely set in the center. They should still be soft. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.
Makes about 20 cookies.