Chocolate Chocolate-Chip Cookies
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50 cookies
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Chocolate Chocolate-Chip Cookies
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Adapted from Ready for Dessert These super chocolate cookies are packed with flavor. The trick is to bake them just enough so they're almost cooked through, but not quite. For those who are gluten-free, you can substitute 6 tablespoons (52g) of teff flour for the regular flour. The cookies may spread a bit more if using something other than wheat flour. If you try another flour, I might go with the full 1/2 cup (70g) of something like buckwheat or gluten-free oat flour. If you try them with something else, feel free to let us know in the comments how they work out.
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Ingredients
- 1 pound (450g) bittersweet chocolate coarsely chopped, or semisweet chocolate
- 4 tablespoons (60g) butter salted or unsalted
- 1/2 cup (70g) flour
- 1/2 teaspoon baking powder preferably aluminum-free
- 1/4 teaspoon salt
- 4 large egg at room temperature
- 1 3/4 cups (350g) sugar
- 1/2 teaspoon vanilla extract
- 2 cups (320g) bittersweet chocolate or chocolate chips, or semisweet chocolate, chopped
- 1 cup (140g) walnut toasted and coarsely chopped, or pecans or almonds
Instructions
- Melt the chocolate and butter in a large bowl set over a pan of barely simmering water. Stir occasionally, until the chocolate is smooth. Remove from heat and set aside.
- In a small bowl, whisk together the flour, baking powder and salt.
- In a stand mixer fitted with the whip, beat the eggs, sugar, and vanilla on high speed until a well-defined ribbon is formed, about 5 minutes. On low speed, mix in the melted chocolate. Remove the bowl from the mixer and fold in the dry ingredients, then the chocolate chips and nuts using a spatula. (If the dough isn't stiff enough to scoop, cover and chill for about an hour.)
- Preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper or silicone baking mats.
- Using a spring-loaded ice cream or cookie scoop (or two soup spoons), scoop up mounds of dough and place them evenly spaced apart on the baking sheet, leaving about 2-inches (5cm) of space between them. (The scoop I use is a #40, about 1 1/2-inches/4cm across. If using two spoons, they should be in mounds about the size of generously rounded tablespoons.)
- Bake the cookies, rotating the baking sheets midway during baking, until they feel just slightly firm in the center and begin to lose their shine in the crevices, about 10 to 12 minutes. Remove the cookies from the oven and let cool.
Notes
- Storage: The dough can be refrigerated up to five days and can be frozen for up to two months. The cookies can be kept 1-2 more days in an airtight container at room temperature.
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