Chocolate Chocolate Chip Cookies

I'm happy to share with you these easy-to-bake Chocolate Chocolate Chip Cookies that anyone can make. These Chocolate Chocolate Chip Cookies are based on a recipe originally created years ago at Spago.

No, I didn't accidentally repeat the word "chocolate." This cookie recipe includes a double dose of that delicious ingredient, combining chocolate-flavored dough with semisweet chocolate chips.

Sounds delicious, doesn't it?

To make these Chocolate Chocolate Chip Cookies as chocolate-y as possible, look for good-quality chocolate, one where the label says it contains a high percentage of cocoa butter, at least 70 percent, which provides not only richness but also the luscious melting quality everyone loves. I like imported brands such as Valrhona from France or Callebaut from Belgium; but there are also outstanding American brands like Scharffen Berger from Berkeley, California, as well as chocolates from small artisanal makers too numerous to mention. Have fun trying different products before you settle on one you like.

Speaking of personal likes, I prefer my Chocolate Chocolate Chip Cookies well done. I know there is a custom in America of undercooking cookies, and lots of people are fans of soft or very chewy ones. But I really don't enjoy the floury taste of cookie dough, whether it's on a serving plate or mixed into a bowl of ice cream. By contrast, there is a wonderful richness to the flavor of pastry dough that has been fully cooked, and I believe that once you've tried a cookie baked the right way, you won't want to go back to half-baked, half-raw cookies.

Of course, that doesn't mean that these will be hard and too crunchy. The high percentage of dairy butter and cocoa butter will ensure results that are still perfectly pleasant to bite into.

You can make the dough the night before and bake a batch next day.

Chocolate Chocolate Chip Cookies Recipe

    Prep Time: 15 minutes

    Cook time: 25 minutes

    Yield: Makes about 4-1/2 dozen

Chocolate Chocolate Chip Cookies Recipe Ingredients

    1-3/4 cups all-purpose flour

    1/2 cup unsweetened cocoa powder

    3/4 teaspoon baking soda

    1/4 teaspoon salt

    8 ounces unsalted butter, at room temperature, cut into small pieces

    1 cup packed light brown sugar

    3/4 cup granulated sugar

    2 large cage-free eggs

    1-1/2 teaspoons vanilla extract

    1-1/2 ounces bittersweet chocolate, melted over a hot water bath or in the microwave oven

    1/2 pound coarsely chopped pecans or walnuts or toasted and cooled unsalted peanuts (optional)

    1-3/4 cups semisweet chocolate chips

Chocolate Chocolate Chip Cookies Recipe Directions

    In a mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.

    In the large bowl of an electric mixer using the paddle attachment or beaters (or in a large mixing bowl using a hand-held electric mixer), beat the butter on medium speed until soft and fluffy. Add the brown and granulated sugars and beat them in; raise the speed to high and continue beating until the mixture is fluffy, stopping as necessary to scrape down the sides of the bowl and under the beaters.

    Reduce the speed to medium and, one at a time, beat in the eggs; then, beat in the vanilla. Stop beating and, with a rubber spatula, scrape in the melted chocolate; beat on medium speed until thoroughly combined.

    Reduce the speed to low and gradually add and beat in the flour mixture just until combined. Add nuts, if using, and the chocolate chips, again beating just until combined. Wrap the dough in plastic wrap and refrigerate until firm, 1 to 2 hours.

    Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

    Using a small ice cream scoop or a large spoon, divide the dough into balls of about 2 tablespoons each, rolling them between the palms of your hands. Arrange the balls about 2 inches apart on the prepared baking trays.

    Bake the cookies until they feel slightly firm to the touch, about 15 minutes, rotating the trays 180 degrees from front to back after 7 to 8 minutes. With a wide metal spatula, transfer the cookies to wire racks to cool. If reusing a baking sheet to make another batch, let it cool slightly before arranging more balls of dough on it.

    Once the cookies have cooled, store in an airtight container at cool room temperature.


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