Double chocolate chip cookies

Sometimes, chocolate chip cookies just don’t have enough chocolate. I’m a massive chocoholic, so this is true for me a lot of the time. After trying a few different recipes for the extreme chocolate flavor I was looking for, I stumbled across this dangerous recipe from Leela Cyd for double chocolate chip cookies.

As always, I went way overboard with the chocolate and just used an entire bag of Ghirardelli 60% cocoa chocolate chips. This results in there being almost more chocolate chips than batter. For me, that’s not an issue. Use your best judgement!

Double chocolate chip cookies

Makes about two dozen cookies

1 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
4 oz baking chocolate
1 stick (1/2 cup) butter
1 teaspoon vanilla
2 large eggs
1 1/4 cup granulated sugar
1 1/2 cups (8 oz) chocolate chunks or chocolate chips

Preheat your oven to 325.

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

Over low heat, melt the butter and baking chocolate together. Remove from heat and add the vanilla.

If you’ve got a mixer: “In the bowl of a mixer, combine the eggs and sugar and beat at medium speed until light and fluffy, about 3 minutes. Lower the speed to low and beat in the chocolate mixture until well combined.”

If you’re like me and don’t have a mixer: In a large bowl (everything’s going to end up in here), mix together the eggs and sugar for 3-5 minutes until they turn light and fluffy. Add the chocolate mixture and mix it all together until it’s well-combined.

Either way, after you’re done mixing together these add the dry ingredients to the mix, stirring until just combined. Finally, fold in the chocolate chips.

Line a baking sheet with parchment paper and drop twelve 1 to 1 1/2 tbsp chunks of batter onto it.

Bake for 12 minutes or so, making sure that the cookies are still a little underbaked. The heat will continue to cook them even after they’re out of the oven and you don’t want them to dry out. Remove the entire sheet of parchment paper from the baking sheet and place it on a cooling rack until the cookies have cooled down to being just warm and have firmed up a little.

The results

These cookies are amazing. They pack a lot of chocolate flavor without being too heavy or overwhelming. I don’t have much else to say. If you love chocolate, you will love these. If you don’t love chocolate, you’ll probably still love them.