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baking American
 Totally Chocolate Chocolate Chip Cookies

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 1
 

Recipe

Twelve cookies, one pound of chocolate chips–sounds like a good ratio to me. For these cookies, some of the chocolate chips are melted and mixed into the dough and some are mixed into the dough as chips. The result is a dark chocolate cookie with a heap of chocolate chips.

Ingredients

  • 2 2/3 cups (16 ounces) semisweet chocolate chips
  • 1 cup unbleached all-purpose flour
  • ¼ cup unsweetened Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter. Slightly softened (for about 30 minutes)
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large cold egg
  • 1 teaspoon vanilla extract

Directions

Position a rack in the middle of the oven. Preheat the oven to 325° F. Line two baking sheets with parchment paper.

Put 2/3 cup (4 ounces) of the chocolate chips in a heatproof container or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Stir the chocolate chips until melted and smooth. Remove from the water and set aside.

Sift the flour, cocoa powder, baking soda, and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. 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.

Using an ice cream scoop or measuring cup with a ¼-cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies 3 inches apart.

Bake the cookies one sheet at a time until they crack slightly on top and a toothpick inserted in the center of a cookie Comes out with moist crumbs, not wet batter, about 18 minutes, (If the toothpick penetrates a chocolate chip, test another spot.) Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely. The outsides of the cookies will become crisp as the cookies cool.

The cookies can be stored in a tightly covered container at room temperature for up to 4 days.


© 2005 Elinor Klivans

Note from Cookstr's Editors

Nutritional information is based on a serving size of 1 cookie.

 

Nutritional Information

Nutrients per serving (% daily value)

349kcal (17%)
216mg (9%)
46g
3g
20g (30%)
0g
12g (59%)
6g
1g
38mg (13%)
34g
4g
56mg
197mg
70mcg RAE (2%)
0mg (0%)
28mg (3%)
2mg (11%)
 

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  • CookieCrazy

    05.15.11 Flag comment

    I made these cookies yesterday and I must say - they are by far the BEST double chocolate cookie I have ever made. They are soft in the middle with a slightly chewy exterior - perfect. Just make sure you follow her baking directions and don't overbake. I doubled the recipe so I could freeze some of the dough to have fresh cookies later ;-)

 

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