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Totally Chocolate Chocolate Chip Cookies




Source of Recipe


Elinor Klivans' "bigfatcookies"


Recipe Introduction


This is an amazingly deep, rich, huge, chewy chocolate cooky. This is the second recipe that I have tried from this book and it is another winner. I can't wait to cook more of these amazing recipes!

Because this is a wall-to-wall chocolate cooky, the better quality chocolate you use, the better the cooky. I used Belgian chocolate and the results were delectable!


List of Ingredients




2 2/3 c. (16 oz.) semisweet chocolate chips
1 c. unbleached all purpose flour
¼ c. unsweetened Dutch-process cocoa powder
1 t. baking soda
½ t. salt
½ c. (1 stick) sweet butter, slightly softened (about 30 minutes)
½ c. packed light brown sugar
¼ c. white sugar
1 large cold egg
1 t. vanilla extract


Recipe



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

Melt 2/3 c. (4 oz.) of the chocolate chips. Stir until melted and smooth. 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 white sugar until smoothly blended. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the melted chocolate 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 c. chips.

Using a ¼ c capacity ice cream-style scoop, scoop dough onto prepared baking sheets, spacing cookies 3” apart.

Bake the cookies one sheet at a time until they crack slightly on top and a toothpick inserted into the center of a cooky comes out with moist crumbs, not wet batter, about 18 minutes. Cool on the sheets for 5 minutes. Then cool completely on a wire rack.

Store tightly sealed for up to 4 days.