Today is the last
day hour of school. My children are off to pick up their report cards before quickly returning home in a little over an hour. These cookies are a great way to celebrate a great school year and, most importantly, great grades. Mind you, these are no ordinary chocolate cookies with cocoa powder and a few chips. These cookies have a full pound of chocolate in just 12 cookies. Now that's a chocolate cookie! I use a mixture of milk and semi-sweet chocolate chips because that is my personal preference. I also use a good quality Dutch-processed cocoa and a bit of espresso powder for the best chocolate flavor. Another change that I made to this recipe was to chill the dough before baking.
I like to refrigerate almost all my cookie dough for several reasons. When the butter is chilled the cookie spreads less in the oven. Letting the dough rest in the refrigerator also allows the gluten in the flour to relax, resulting in a soft, but at the same time crunchy cookie. Lastly, chilling the dough allows the flour to absorb more of the liquid in the dough, creating a better texture and deeper flavor.
Speaking of texture and flavor-- the texture of these cookies when freshly baked is marvelous. When you bite into a cookie, the top cracks almost like an airy meringue and the inside is somewhere between a cookie and a brownie with gooey bits of chocolate. The flavor you ask?? Let's see-- chocolate, cocoa powder, butter, and sugar-- I don't think there is need of any convincing in that department. Just to make sure, maybe I should do a little "quality check".
Yep, these 4-inch rounds of baked chocolate-ly goodness are stupendous!
Totally Chocolate Chocolate Chip Cookies
yields 12 cookies
1 2/3 (10 ounces) cups semi-sweet chocolate chips, divided
1 cup (6 ounces) milk chocolate chips
1 cup + 2 Tablespoons unbleached all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon espresso powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (4 ounces) unsalted butter at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 extra large egg at room temperature
1 teaspoon vanilla extract
Place 2/3 cup (4 ounces) of semi-sweet chips in a heat-proof bowl set over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Stir the chocolate chips until melted. Remove from the pot and set aside to cool slightly.
In a medium bowl sift together the flour, cocoa powder, espresso powder, baking soda, baking powder, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl using an electric mixer, beat the butter and sugars on medium speed until blended, about 1 minute. Scrape down the sides of the bowl. Reduce the speed to low and pour in the melted chocolate; mixing until blended. Scrape down the sides of the bowl again and add the egg and vanilla. Mix until blended, about 1 minute. Add the flour mixture, mixing just until incorporated. Mix in the remaining 2 cups of semi-sweet and milk chocolate chips.
Using a 2-ounce ice cream scoop, scoop mounds of dough onto a baking sheet lined with parchment paper. Cover the baking sheet well with plastic wrap and refrigerate for at least 24 hours.
When ready to bake, place a rack in the middle of the oven and preheat the oven to 350º F.
Prepare a separate baking sheet with a sheet of parchment paper. Transfer the chilled cookie dough mounds onto the prepared baking sheet, spacing 3-inches apart. Bake the cookies until they crack slightly on the top, about 18-20 minutes. Cool the cookies on the baking sheet for 5 minutes. Using a wide metal spatula, transfer to a wire rack to cool. Continue with the remaining cookies. The cookies can be stored in an airtight container for up to 4 days, but I highly suggest making them fresh before eating. Enjoy!
Source: Adapted from Big Fat Cookies by Elinor Klivans