Chocolate Chocolate Chip Cookies

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

Ingredients
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)

Directions
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.

Double Chocolate Chunk Cookies

I was talking about chocolate last night--no big surprise there--with a few chocoholic friends, and I realized I hadn't posted a Chocolate Cookie recipe in quite some time. These Double Chocolate Chunk Cookies are great!

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 chunks 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!

Double Chocolate Chunk Cookies

Ingredients
1 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 (65-85% cacao, organic, fair trade), chopped into small chunks
1.5 cups chopped nuts (walnuts, almonds, or hazelnuts)

Directions
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 chunks & nuts.
Drop cookies 2 inches apart in heaping teaspoon onto prepared baking sheet.
Bake 12-14 minutes.
Cool on wire rack.

Enjoy the Weekend!

Chocolate Chocolate Chip Cookies

Photo: Pattie Tierney

Just in time for more holiday cookie baking, I welcome back my favorite food bloggers and friend Pattie Tierney. Pattie blogs at Olla-Podrida. We share similar passions, two of which are mystery and chocolate! So when I saw Pattie's link to her Chocolate Chocolate Chip Cookies on Facebook yesterday, I asked if I could repost it here on DyingforChocolate.com. This recipe is great. According to Pattie, the dough can be made ahead or refrigerated for up to three days--or wrapped in foil and frozen for up to three months. You'll have freshly baked cookies throughout the holidays.

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

PATTIE TIERNEY:

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