Chocolate Chocolate Chip Cookies
These Chocolate Chocolate Chip Cookies are totally scrumptious! They have a great texture, chewy (not cakey) interiors with slightly crisp edges. Their taste is not overly sweet, the bitter-sweet chocolate mellows out the sweetness and provides a rich chocolate flavor. The milk chocolate chips balance out the semi-sweet and bitter-sweet dough perfectly.
These Chocolate Chocolate Chip Cookies are totally scrumptious! They have a great texture, chewy (not cakey) interiors with slightly crisp edges. Their taste is not overly sweet, the bitter-sweet chocolate mellows out the sweetness and provides a rich chocolate flavor. The milk chocolate chips balance out the semi-sweet and bitter-sweet dough perfectly.
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 4 ounces bittersweet chocolate roughly chopped
- 4 ounces semisweet chocolate roughly chopped
- 4 tablespoon unsalted butter (1/2-stick) - cut into chunks
- 1 cup brown sugar firmly packed
- 2/3 cup unbleached all-purpose flour (i use the scoop and level method)
- 2 cups milk chocolate chips (12-oz pkg) - frozen, straight from the freezer
- Carbohydrate 398.317252965076 g
- Cholesterol 522.7 mg
- Fat 116.891911927414 g
- Fiber 12.6313401319123 g
- Protein 31.4260707612874 g
- Saturated Fat 68.9217068725808 g
- Serving Size 1 1 Dozen (659g)
- Sodium 1961.73762209021 mg
- Sugar 385.685912833164 g
- Trans Fat 9.14653848103909 g
- Calories 2666 calories
Step-by-step
- Adjust oven rack to middle position and heat oven to 350 degrees F. Lightly grease or line two large baking sheets with either parchment paper or silicon baking pads (e.g. Silpat); set aside.
- In a microwave safe bowl, combine chopped chocolate and butter. Heat in microwave, stirring every 20 seconds, until almost melted. Continue stirring until smooth and completely melted. Do NOT overheat chocolate mixture. Set aside.
- In a small bowl, whisk together flour, baking powder, and salt; set aside.
- In a large mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy, about 3 to 4 minutes. Reduce speed to low and slowly add melted chocolate mixture, beating until well combined. Fold in dry ingredients and mix until just combined. Do NOT overmix. Gently fold in chocolate chips. Chill dough in fridge and allow to firm up for at least 15 minutes before baking. Using 1 rounded tablespoon dough per cookie, drop cookies 2-inches apart, in staggered rows of 3-2-3-2-3, on prepared baking sheets.
- Bake one sheet at a time on middle shelf of preheated 350 degree F oven until the cookies are puffed, centers are slightly soft to the touch and edges are set, about 10 to 13 minutes, rotating baking sheet halfway through baking. Do NOT overbake. Remove from oven and let the cookies sit on the baking sheet for 5 minutes, then use a wide metal spatula to transfer cookies to wire rack to cool completely. If using parchment paper or silicon pad, remove baking sheet from oven and immediately slide cookies on parchment or silicon pad directly onto cooling racks.
- Store cookies in an airtight container at room temperature for up to 1 week. Cookies freeze well.
Dense interiors contrast against crisp edges when chocolate dough achieves the correct viscosity without excessive flour development. Incorporating unbleached all-purpose flour requires restraint, as overmixing activates gluten networks that turn these treats into cakey rounds instead of yielding the desired dense, fudgy bite. Whipping the eggs, brown sugar, and vanilla on high speed for three to four minutes incorporates sufficient air to form a delicate surface crust while keeping the interior soft.
Microwaving the bittersweet and semisweet chocolate in short twenty-second intervals prevents scorching the cocoa solids. Folding frozen milk chocolate chips directly from the freezer maintains pocket integrity during baking at 350 degrees Fahrenheit. Because thermal conductivity varies wildly among baking sheets, lining surfaces with silicone mats or parchment paper prevents bottom scorching while ensuring even heat distribution across the middle oven rack.
Freezing pre-portioned dough balls on a tray before transferring them to a sealed plastic bag allows for single-serve baking on demand, though the total bake time increases by two to three minutes from frozen.
