I was in such a rush earlier this month to prepare for our vacation that I am posting this recipe out of order. My chocolate bark was made with leftover chocolate from this recipe. I was in charge of cookies for a collaborative Super Bowl party, and these goodies were my contribution. It seems everyone is a fan of chocolate chip cookies - but me. It's kind of like cookie dough ice cream - only the dough is tasty, but the vanilla ice cream is just so blah. That's how I feel about chocolate chip cookies; the dough surrounding the chocolate pieces doesn't make eating the whole cookie worth it.
I decided to make the entire cookie overflow with chocolate and knew no one would be able to keep their hands off. And I was right - we went home with an empty container after the party.
Chocolate Chocolate Chip Cookies
1 2/3 cups all-purpose flour
1/3 cup cocoa powder
1 1/4 tsp baking soda
1/4 tsp salt
11 oz semi-sweet chocolate chips
2 sticks unsalted butter, room temperature
1/2 cup brown sugar
1/2 cup turbinado
1 1/4 tsp vanilla
3/4 cup semi-sweet chocolate chips
1 cup walnuts, chopped
Preheat the oven to 350*F, making sure two racks are in the upper third of the oven. Prep two cookie sheets with butter or parchment paper.
In a large bowl, whisk together the ingredients of flour through salt.
In a double boiler, melt the 11 oz semi-sweet chocolate chips. While the chocolate is slowly melting, use a mixer to cream the butter and both sugars for 3 min. Next add the melted chocolate and the eggs, one at a time. Then add the vanilla. In small batches, add the flour mixture until just incorporated.
Fold in the walnuts and whole chocolate chips carefully as the dough will be stiff.
Form the dough into large balls and place six onto each cookie sheet. Bake for 15 min. Allow the cookies to rest for a few minutes before transferring to a cooling rack with a spatula. Allow the cookies to cool, otherwise they will be very crumbly.
~Yields 20 cookies.
~Recipe adapted from Joy of Baking.