Decadent Double Chocolate Cookies Recipe
I love chocolate chip cookies - the chocolatier the better. I've tried countless recipes over the years. Sadly, one of the best I ever made I lost - I didn't mark the recipe and can't remember which one it was. Lesson learned - always make notes in your recipe books - good or bad.
I found a recipe in an old magazine and switched it up quite a bit and created a hit. It's hard to find a good double chocolate chip recipe - often they are bland.
Here it is, and a nice big batch too - go big or go home!
Decadent Double Chocolate Cookies
16 oz semi-sweet baking chocolate (or use a mix of types, unsweetened, bittersweet, milk, etc. depending on your preference - I used 1/4 unsweetened and the rest semi-sweet and bittersweet mixed)
1 1/2 cups packed brown sugar
1/2 cup softened butter
2 tsp vanilla
1 1/4 cups flour
1/2 tsp baking powder
2 cups chocolate chips or chunks
3 cups chopped nuts - I used walnuts
Heat oven to 350 degrees F.
Melt the 16 oz chocolate in a double boiler or in the microwave until just about all melted, then remove from heat and stir until it is all melted.
In a mixer bowl, beat the sugar, butter, eggs and vanilla. Add in the melted chocolate.
In a separate bowl, whisk baking powder and flour together, then stir that into the chocolate mix.
Stir in the chips and nuts. If you don't want to add nuts, add another 1/4 cup of flour so they don't spread too much.
Drop by big spoon-fulls onto a baking sheet. These are going to be big cookies. Make them smaller if you like, and you can squash them flatter if you want them flat and crispier.
|I made some really big, by the wooden spoon-full|
Bake 12-14 minutes until they are puffed up and feel firm if you touch the tops.
Cool for a minute, then remove to cool on wire racks.
This makes about 40 big cookies.
|Check out those chips peeking out the top - yummm...|