Totally Chocolate Chocolate Chip Cookies

I rarely have made chocolate chocolate cookies in the past because for some reason I thought that Alex wasn’t really into them. Although, when I told him to choose a cookie out of the Big Fat Cookies book that I checked out from the library, this is what he chose. Maybe I just made that thought up in my mind, who knows (it’s happened before!).   They turned out “delightful,” according to Alex- like a chewy brownie cookie loaded with chocolate chips.The melted chocolate chips combined with the cocoa powder make a powerful chocolaty flavor that really stands out.

This cookbook is meant to make large cookies, so the amount it says this recipe should make is just 12 cookies. I made the dough balls much smaller than suggested, so I got around 28 cookies out of the dough. Elinor Klivans wrote this book and I’ve noticed she writes more cookbooks than of what I was aware. The latest one I really, really want to get my hands on is called Donuts, which I can only find at Williams-Sonoma. Maybe with time, it’ll be released on Amazon or Borders, so I don’t have to pay full price….?

Anyway, these are now part of my regular cookie line-up! Maybe next time I’ll try white chips or peanut butter chips just to mix it up.

 

 

 

 

 

 

 

 

Totally Chocolate Chocolate Chip Cookies, adapted from Big Fat Cookies

2 2/3 cups (16 oz) semisweet chocolate chips

1 cup all-purpose flour

1/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, slightly softened (for about 30 minutes)

1/2 cup packed brown sugar

1/4 cup granulated sugar

1 cold egg

1 teaspoon vanilla

Heat oven to 325 degrees. Put 2/3 cup of the chocolate chips in the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of a double boiler). Stir the chips until melted and smooth. Remove from the water and set aside.

Combine the flour, cocoa powder, baking soda and salt into a medium bowl, stir it together and set aside. In a large bowl, using an electric mixer on medium, beat the butter, brown sugar, and granulated sugar until smoothly blended, about 1 minute. On low speed, mix in the melted chocolate chips until blended. Add the egg and vanilla, mixing until blended, about 1 minute. Add the flour mixture, mixing just until it is incorporated. Mix in the remaining 2 cups chocolate chips.

Scoop tablespoon size mounds of dough onto ungreased baking sheets. Bake one sheet at a time until the cookies crack slightly on top, about 11 minutes. Cool the cookies on the baking sheets for 5 minutes, then transfer then to a wire rack to cool completely.