Deep, Dark Chocolate Cookies
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 tsp salt
- 1 tsp baking soda
- 3 eggs
- 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
DIRECTIONS
- Sift flour, unsweetened cocoa, salt and baking soda together onto a piece of waxed paper.
- Set aside.
- 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.