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Chocolate Chocolate Chip Cookies:

8 ounces (240 grams) semi sweet chocolate, chopped into small chunks

2 cups (260 grams) all purpose flour

1 teaspoon (5 grams) baking soda

1/2 teaspoon salt

1 cup (226 grams) unsalted butter, at room temperature

1/2 cup (105 grams) firmly packed light brown sugar

1/2 cup (100 grams) white granulated sugar

2 large eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

1 cup (170 grams) semi sweet, bittersweet, milk and/or white chocolate chips

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Chocolate Chocolate Chip Cookies: Preheat your oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.

Melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and set aside to cool to room temperature.

In a separate bowl, whisk the flour with the baking soda and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (2-3 minutes). Scrape down the sides of the bowl as needed. Add the melted chocolate and beat until well incorporated. Add the eggs, one at a time, beating well after each addition. Then beat in the vanilla extract. Add the flour mixture and chocolate chips and mix until incorporated. If you find the batter too soft to form into cookies, cover and refrigerate until firm.

For large cookies, use about 1/4 cup (60 ml) (or 60 grams) of batter for each cookie. Place six cookies on each baking sheet. With lightly moistened fingers, gently flatten each ball of dough into a 2 inch (5 cm) diameter cookie. Bake the cookies for about 14 - 16 minutes, rotating the baking sheet front to back about half way through the baking time. The cookies are done when they are just set around the edges but still quite soft in the center. Remove from oven and let the cookies cool for about five minutes on the baking sheet before transferring them to a wire rack to finish cooling.

Makes about 20 - 4 inch (10 cm) cookies.


This recipe for a Chocolate Chocolate Chip Cookie is the result of adding melted chocolate to a chocolate chip cookie batter. What I love about this cookie is how the center is soft and chewy, while the edges are wonderfully crisp. And I like how the melted chocolate colors the batter a beautiful chocolate brown color and gives the cookies a rich chocolate flavor. To get a double dose of chocolate, chocolate chips are also added and you can use one type or a combination of semi sweet, bittersweet, white, or milk chocolate chips.

Now, in the past I have always made normal sized cookies, the type where you need at least two, possibly three cookies, to satisfy a craving. But these cookies are not that way. You only need one, as they are large cookies. In fact, I like large cookies so much, I may start making all of my cookies giant sized. I used about 1/4 cup (60 ml) (2 ounces or 60 grams by weight) of batter for each cookie. The important thing with chocolate cookies, is not to over bake them, as we want them soft and moist, not dry. Unfortunately, it is hard to judge when chocolate cookies are fully baked as you can't tell by color. So what you are looking for is for the cookies to be set around the edges yet they are still soft and slightly puffy in the center.

A few notes on ingredients. I like to use a good quality semi sweet chocolate (55 - 60% cacao content) and that means one that you enjoy eating on it's own. I have given weight measurements for the semi sweet chocolate and that is because if you are using bar chocolate, it is normally sold by weight not volume (cups).