Tuesday, July 19, 2011

Chocolate Chocolate Chip Cookies

Born from my love of chocolate, chocolate, and more chocolate, this cookie has been filling my cookie jar since the early eighties when I first began to experiment with cookie recipes.  None of them ever had enough chocolate taste to suit me, so I had to come up with something on my own.  This crunchy, chocolaty cookie with just a hint of spice satisfied those chocolate cravings like nothing else ever could.  It has since become one of my family's favorites, so I hope you like it too.  The dough can be made ahead and refrigerated for up to three days, or wrapped in foil and frozen for up to three months.



CHOCOLATE CHOCOLATE CHIP COOKIES
1 cup (2 sticks) unsalted butter, softened
2/3 cup firmly packed dark brown sugar
2/3 cup granulated sugar
1 extra large egg, beaten to blend
3/4 cup semisweet chocolate chips, melted and cooled*
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1 cup semisweet chocolate chips*

Cream butter with sugars using the paddle attachment of a stand mixer until light and fluffy, 3-5 minutes.  Beat in egg and melted chocolate.  Sift flour with baking powder, cinnamon, and nutmeg into a medium sized bowl.  With mixer on low speed, slowly add the dry mixture, stopping occasionally to scrape down the sides of the bowl.  Do not over beat!  Stir in remaining cup of chocolate morsels until thoroughly incorporated.  Turn dough out onto board and divide in half.  Form each portion into a ball and then roll ball into a cylinder approximately 2 inches in diameter by 10 inches long.  Wrap each in plastic wrap and refrigerate for 45 minutes to an hour.

Preheat oven to 375 degrees F.  Line 2 baking sheets with parchment paper.  Cut chilled dough into 1/4" slices.  Arrange on sheets leaving about 2 inches of space between each cookie.  These do not spread, so a bit of crowding is acceptable.  Bake cookies for 15 minutes.  Remove from over and allow to cool on sheets for 5 minutes before removing to a wire rack.


* In both instances I use the Ghirardelli 60% Cacao Bittersweet Chips.  The chips are rather large, so I roughly chop those that are stirred into the dough for ease of slicing.  The richness of flavor is assured by using this brand.


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6 comments:

So Domesticated said...

Oh, thank you, thank you... I have been looking for a chocolate chocolate chip cookie recipe. This one looks like just the right one!

The Procrastobaker said...

This sounds great! They look really lovely and i have been looking for a deeply chocolatey cookie lately, wonderful recipe thank you :)

Peggy said...

This is definitely loaded with all sorts of chocolate! Gonna have to give it a go soon =)

Couscous & Consciousness said...

You just can never have too much chocolate in a cookie - this ones are definitely on my "have to try" list. Thanks for sharing them xo

Kristen said...

Those cookies sound delicious. I love recipes that have been favorites for years....thanks for sharing!

sheryl said...

Thank you so much for stopping by Cast Party Wednesday last week. I really appreciate you sharing your recipe with us. I hope you will join us again for another awesome party filled with yummy recipes.
Thanks Again!