Chocolate Chocolate Chip Cookies
There is a reason I can say that. These cookies are adapted from the New York Times BEST Chocolate Chip Cookie recipe. With a few simple modifications, the recipe turned into a Chocolate Chocolate Chip Cookie!
Servings: 30 cookies
Ingredients
- 1 c 6 ounces good quality semi-sweet chocolate, chopped finely
- 2 c semi-sweet chocolate chopped (chips are fine)
- 2 tsp. vanilla extract
- 2 large eggs room temperature
- sugar
- 1 heaping cup 8 ounces granulated
- 1 1/4 c 10 ounces light brown sugar
- 2 1/2 sticks 1 1/4 cups unsalted butter
- 1 1/2 tsp. coarse salt
- 1 1/2 tsp. baking powder
- 1 1/4 tsp. baking soda
- 1 2/3 c 8 1/2 ounces bread flour
- 2 c cake flour
- 2 tbsp. butter
- 1 c white chocolate chips
Instructions
- Place 1 cup semi-sweet chocolate finely chopped (or chips) in microwave safe measuring cup and add in 2 tablespoons butter. Heat for 45 seconds, then remove and stir. If chocolate is not all melted, return to microwave for 10 second increments until fully melted.
- Sift flours, baking soda, baking powder and salt into a bowl and set aside.
- Using a mixer with a paddle attachment, cream room temperature butter and sugars until light and fluffy – about 5 minutes. Add eggs one at a time.
- Slowly add in melted (and slightly cooled) chocolate and vanilla.
- With mixer on low speed, add dry ingredients slowly, mixing until just combined. Fold in chocolate chips.
- Refrigerate dough for 24-36 hours. (Do not skip this step!)
- When ready to bake, preheat oven to 350. (325 convection)
- Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes. Do not over bake. Slightly gooey centers is the best way to eat!