I love cookies!
Paul made a comment last week about how I never bake any “bakery style” cookies. You know, the really big, thick cookies that are so soft and gooey in the middle. He also loves chocolate.
So when I made Peanut Butter cookies last week, I knew I also had to include some Chocolate Chip cookies.
Now, the original recipe calls these double chocolate chip cookies, but there are three kinds of chocolate inside, so I only feel it fitting to have them as triple chocolate. There is cocoa in the cookie dough, melted chocolate, and chocolate chips. It’s a triple chocolate whammy.
Also, these cookies are HUGE. It says that in the original recipe. However, the recipe says to only make 9 cookies. I made each cookie a little smaller, and ended up with a dozen cookies. They are still big, but I feel like a little more manageable than cookies the size of your face. (I don’t want to know how big they would have been!)
Either way, just make these already. Cookiessssss!!!
Yield: 9-12 large cookies
1 c. flour
½ c. cocoa powder
½ tsp. baking powder
¼ tsp. salt
½ c. butter, softened
2 oz. dark chocolate, melted
2/3 c. brown sugar, packed
1/3 c. sugar
1½ tsp. vanilla
1 c. chocolate chips
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a large bowl of a mixer fitted with a paddle attachment, beat the butter, melted chocolate, brown sugar, and sugar until smooth. Once combined, add in the egg and the vanilla.
Add the flour mixture, in two increments, to the wet mixture, and beat slowly to incorporate. Stop beating before all the flour is incorporated, then fold in the chocolate chips to finish mixing.
Form the dough into balls with about ¼ c. dough each. You should get between 9-12 cookies. If you want smaller cookies, use less dough.
Cover with plastic wrap and chill dough balls for at least 2 hours.
Preheat the oven to 350°F. Place cookies 3 inches apart on two baking sheets lined with parchment or silpat sheets. Bake for 12-14 minutes, or until tops look just set.
Remove from oven, cool on pan for 3-5 minutes, then transfer to a wire rack to cool completely.