Deep, Dark Chocolate Cookies
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tsp salt
1 tsp baking soda
8 oz semisweet chocolate, broken into 1/2 ounce pieces
4 oz unsweetened chocolate, broken into 1/2 ounce pieces.
1 1/2 cups tightly packed light brown sugar
12 Tbsp unsalted butter
1 tsp pure vanilla extract
2 cups semisweet chocolate chips
Sift flour, unsweetened cocoa, salt and baking soda together onto a piece of waxed paper.
Melt 8 oz semisweet chocolate and 4 oz unsweetened chocolate together in a double boiler.
Stir to blend.
In a mixer, cream 1 1/2 cups tightly packed light brown sugar and 12 Tbsp unsalted butter for about a minute or until smooth, scraping down sides from time to time.
Add eggs one at a time and continue mixing. Scrape down sides between eggs.
Add 1 tsp vanilla and continue mixing.
Add melted chocolate and mix until blended well. Stop mixer and add dry ingredients from above then mix on low until dry ingredients are fully incorporated into chocolate mixture.
With a spoon or spatula, fold in, do not melt, 2 cups semisweet chocolate chips.
Drop cookie mixture onto a cookie sheet in two-tablespoon sized dollops.
Allow 2 inches between cookies.
Bake 18 to 22 minutes in preheated oven at 325 degrees F.
Pairs Well With
I found this recipe on the net, and it looked wonderful! I am always trying to cut fat & calories in my recipes, so I do things like substitute Egg Beaters, applesauce or sour cream for butter, fat free milk or 1/2 & 1/2 for regular, etc. This recipe is a natural for substituting!