As promised, I'm posting a Chocolate Chip Cookie recipe every day this week in honor of National Chocolate Chip Cookies Week. As I always say, you can never have enough chocolate chip cookie recipes.
Today's recipe is for Double Chocolate Chip Cookies!
As in any of the recipes I post, the quality of the ingredients will make a difference in the taste. I often have left-over chocolate (I know, who has left-over chocolate?), and I like to combine different brands of chocolate and amounts of cacao in this recipe--both in the melted chocolate part of the recipe and in the chips (or chunks, if that's what you choose to do) that are folded in later. If you're a purist, use one brand with the same amount of cacao. If not, mix it up! You can also substitute brown sugar for white, but you'll have a different cookie!
Chocolate Chocolate Chip Cookies
1/4 cups flour
1/4 tsp baking powder
Pinch of salt
8 oz dark chocolate (65-85% cacao, organic, fair trade), chopped
2 tbsp sweet butter, room temperature
2 large eggs
1/2 cup sugar (this can be brown sugar or white-it will change the taste of the cookie)
1 tsp Madagascar vanilla
6-7 oz dark chocolate chips (or chopped chocolate chunks)
1.5 cups chopped nuts (walnuts, almonds, or hazelnuts)
Preheat oven to 350F.
Whisk together flour, baking powder, & salt. Set aside.
Melt together butter & 8 ounces of chocolate in top of double boiler or saucepan over another saucepan. Remove from heat.
In a bowl, whisk together eggs, sugar, & vanilla.
Whisk in small amount of melted chocolate, slowly add rest of chocolate, continuing to whisk.
Stir in flour mixture.
Fold in chocolate chips (or chunks) and nuts.
Drop cookies 2 inches apart in heaping teaspoon onto prepared baking sheet.
Bake 12-14 minutes.
Cool on wire rack.
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