|Photo: Pattie Tierney|
Pattie Tierney is a blogger, reader, traveler, diner, jewelry-maker, and lover of all things chocolate and mysterious. Visit Pattie's Etsy store for really cool and crafty mystery jewelry, and check out her mouth-watering blog: Olla-Podrida. Follow her on Twitter @pattietierney
Born from my love of chocolate, chocolate, and more chocolate, this cookie has been filling my cookie jar since the early eighties when I first began to experiment with cookie recipes. None of them ever had enough chocolate taste to suit me, so I had to come up with something on my own. This crunchy, chocolaty cookie with just a hint of spice satisfied those chocolate cravings like nothing else ever could. It has since become one of my family's favorites, so I hope you like it too.
CHOCOLATE CHOCOLATE CHIP COOKIES
1 cup (2 sticks) unsalted butter, softened
2/3 cup firmly packed dark brown sugar
2/3 cup granulated sugar
1 extra large egg, beaten to blend
3/4 cup semisweet chocolate chips, melted and cooled*
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1 cup semisweet chocolate chips*
Cream butter with sugars using the paddle attachment of a stand mixer until light and fluffy, 3-5 minutes. Beat in egg and melted chocolate.
Sift flour with baking powder, cinnamon, and nutmeg into a medium sized bowl.
With mixer on low speed, slowly add the dry mixture, stopping occasionally to scrape down the sides of the bowl. Do not over beat!
Stir in remaining cup of chocolate morsels until thoroughly incorporated.
Turn dough out onto board and divide in half.
Form each portion into a ball and then roll ball into a cylinder approximately 2 inches in diameter by 10 inches long.
Wrap each in plastic wrap and refrigerate for 45 minutes to an hour.
Preheat oven to 375 degrees F.
Line 2 baking sheets with parchment paper.
Cut chilled dough into 1/4" slices.
Arrange on sheets leaving about 2 inches of space between each cookie. These do not spread, so a bit of crowding is acceptable.
Bake cookies for 15 minutes.
Remove from over and allow to cool on sheets for 5 minutes before removing to a wire rack.
* In both instances I use the Ghirardelli 60% Cacao Bittersweet Chips. The chips are rather large, so I roughly chop those that are stirred into the dough for ease of slicing. The richness of flavor is assured by using this brand.
|Photo: Pattie Tierney|