I made these cookies for one of my co-workers – she’s a secretary, too, and such a sweet person!
I was flipping through the book and couldn’t decide which recipe to bake for her – should I go with ginger? Walnuts? Peanut butter, perhaps? So many options…
Then I thought that one just can’t go wrong with chocolate, especially when it comes with more chocolate. :D
Totally chocolate chocolate chip cookies
from Big Fat Cookies
2 2/3 cups (450g/16ounces) semisweet chocolate chips*
1 cup (140g) unbleached all-purpose flour
¼ cup (23g) unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup (113g/1 stick) unsalted butter, slightly softened
½ cup (85g) packed light brown sugar
¼ cup (60g) granulated sugar
1 large cold egg
1 teaspoon vanilla extract
Position a rack in the middle of the oven. Preheat the oven to 165ºC/325ºF.
Line 2 baking sheets with parchment paper.
Put 2/3 cup (112g/4 ounces) of the chocolate chips in a heatproof container or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Stir the chocolate chips until melted and smooth. Remove from the water and 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 granulated sugar until smoothly blended, about 1 minute.
Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the melted chocolate chips 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 cups (338g) chocolate chips.
Using an ice cream scoop or measuring cup with a ¼-cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies 3 inches apart.
Bake the cookies one sheet at a time until they crack slightly on top and a toothpick inserted in the center of a cookie comes out with moist crumbs, not wet batter, about 18 minutes (if the toothpick penetrates a chocolate chip, test another spot).
Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely. The outsides of the cookies will become crisp as the cookies cool.
The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
* I used 112g/4 ounces of chopped semisweet chocolate for the cookie dough and then only 220g chocolate chips (instead of 338g) – they were pretty chocolatey to me.
Makes 12 – I used a tablespoon to measure the cookie dough and got 38 cookies