These cookies are extremely rich and perfect for true dark chocolate lovers.They are brownie-like with loads of deep chocolate flavor but not dense at all.
Ingredients
- 10 ounces bittersweet chocolate - or semisweet chocolate, 283 grams, chopped
- 68 grams all purpose flour - 1/2 cup plus 2 teaspoons
- 3 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 213 grams sugar - 1 cup plus 1 tablespoon
- 5 tablespoons unsalted butter - 71 grams, 2.5 ounces, room temperature
- 3 large eggs
- 1½ teaspoons vanilla extract
- 6 ounces semisweet chocolate chips - 1 cup
Instructions
- Position rack in center of oven and preheat to 350°F.
- Line 2 rimmed baking sheets with parchment paper.
Melt chocolate - microwave method
- Put chocolate in a microwave-safe bowl. Microwave at high power for 55 seconds.
- Stir with a rubber spatula, scraping down the sides of the bowl, then heat 30 seconds more.
- Continue heating and stirring for 15-second intervals until the chocolate is uniformly smooth and glossy.
Melt chocolate - double boiler method
- Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth; remove from over water.
Make the dough
- Cool melted chocolate 10 minutes.
- Sift flour, cocoa powder, baking powder, and salt into medium bowl.
- Using electric mixer, beat sugar and butter in another medium bowl until crumbly.
- Add eggs, 1 at a time, beating well after each addition.
- Continue to beat until mixture is light, pale, and creamy, about 5 minutes.
- Add lukewarm melted chocolate and vanilla and beat just until blended.
- Fold in dry ingredients, then chocolate chips.
Bake
- Drop chocolate cookie batter by 1/4 cupfuls (#16 scoop) onto prepared baking sheets, spacing 2 inches apart.
- Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes.
- Cool cookies completely on baking sheets.
- For Ice Cream Sandwiches
- Using a metal spatula, carefully transfer 4 cookies each to each of 4 large resealable plastic bags, arranging in single layer.
- Freeze cookies overnight. (Can be made 3 days ahead. Keep frozen.)