Ultimate Chocolate Chocolate Chip Cookie

Ultimate Chocolate Chocolate Chip Cookies

Everyone loves chocolate chip cookies.

And everyone loves chocolate.

So by my above-average powers of reasoning and just being generally not dumb, I have been able to deduce that a cookie made with chocolate chips and chocolate is a crowd pleaser. (And don’t we all want to please crowds?)

These cookies end up with that shiny top… you know the kind that some brownies end up with? Shiny things are fun and neat. (From a chemistry point of view, it has something to do with the way that the sugar is sort of melted into the batter before being baked, but you didn’t come to More Sweets, Please for a tenth-grade chemistry lesson, did you?) The recipe technically asks for you to chill the cookies until firm, which is a step that butter sometimes demands out of a cookie (so it doesn’t hit the hot oven and melt and create flat pancake-like shapes). If you chill the batter, it bakes in a puffier sort of shape. So if you’re pressed for time (like if you need cookies in your belly within the hour, say), skip the chilling step and bake the crap out of these cookies pronto. If you’re patient and want squishier-looking cookies, let ’em chill out. Regardless of which path you take, you’ll still bake some pretty freaking amazing cookies. To please a crowd.

Adapted from the Ghiradelli recipe…

2 cups (or one 11.5 / 12 oz. bag) bittersweet chocolate chips (Ghiradelli is yummaliciuos)

6 tablespoons (3/4 stick) unsalted butter

3 eggs

1 cup sugar

1/3 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups (or 1 11.5 / 12 oz. bag) semi-sweet chocolate chips

1 cup walnuts or pecans, toasted & chopped (optional)
1. In a medium bowl, microwave bittersweet chips with butter for 1:30, stir, then continue to microwave in 20-second increments until melted and smooth (stirring in between).
2. In a large bowl, beat eggs and sugar for 2 – 3 minutes, then stir in chocolate mixture.
3. In a small bowl, stir flour, baking powder and salt together. Stir into chocolate mixture. Gently stir in chocolate chips and nuts (if using). Scoop onto parchment-lined baking sheets, and chill in fridge until firm (about an hour).
4. Preheat oven to 375° and bake for 12 minutes (until cookie looks mostly set but not firm in center). Remove from oven and allow to cool on a rack.
Tips:
- The chocolate matters. Use bittersweet chocolate with 60% cacao in it… it’ll say it on the bag (Ghiradelli bags do). You can totally use milk chocolate chips or white chocolate chips as the actual chips in the cookies (instead of semi-sweet) if you have that sort of calling from deep down.
- Looking to get creative? Spread this batter over the World’s Greatest Fudge Brownie base and bake it… oh my. I’ll have a post on that winning recipe soon, called “Fudge-Stuffed Chocolate Cookie Brownie Bars“. It’s worth coming back for, trust me.
- These can be frozen if wrapped really well…
- Indulge!
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March 6th, 2013 | More Sweets Please | No Comments | Tags: Chocolate, Cookies