We were on a bit of a hiatus these last 2 weeks from blog world, and we’re glad to be back!
This week, we’re going to introduce the richest, most chocolatey cookie that you might ever taste. There’s something about this warm, freshly-baked treat that just makes things right in the world – at least for a moment.
1 1/2 C all purpose flour
1/3 C unsweetened cocoa
1 t. baking soda
3/4 t. salt
4 oz. unsweetened chocolate, broken into 1/2 ounce pieces
8 oz semi-sweet chocolate chips
1 1/2 C tightly packed light brown sugar
1 stick + 6 T (14 T total) of unsalted butter, slightly softened
1 t. pure vanilla extract
1 C chocolate chips
AND FOR THE NUT LOVERS…Add 3/4 C chopped nuts of your choice
1) Heat oven to 350 degrees. In the top of a double boiler, melt your unsweetened chocolate and the 8 oz. of the semi-sweet chocolate chips. Stir until melted. Set aside the chocolate to cool.
2) In a large mixing bowl, sift together flour, unsweetened cocoa, baking soda, and salt. In a bowl of an electric mixer fitted with a paddle attachment, cream together butter & sugar on medium speed. Then add one egg at a time, creaming in-between each egg. Add vanilla and combine. Add semi-cooled, melted chocolate, and cream together. Dump 1/2 of the dry ingredients into the sugar and chocolate mixture, mix, and then add the last 1/2 of the dry ingredients mixing again until all of the ingredients are well combined. Don’t over mix. Add the 1 C of chocolate chips and stir together.
3) Drop batter in small icecream scoop fulls onto baking sheet lined with a Silpat mat or parchment paper. Spray coating is not a good idea for cookies in general. It tends to encourage the cookie to spread out and thin out. Bake for 14 minutes or until cookies are still soft when touched but not gooey. They will harden and continue to cook a bit while it cools.