Chocolate Chocolate-Chip Cookies

I think the best chocolate recipes are those that make use of both cocoa powder and solid chocolate. All-cocoa can be a tad too intense and all-chocolate sometimes doesn’t taste substantial enough. Enter these chocolate chocolate-chip cookies which feature the cocoa-chocolate pairing beautifully.

The amazing thing about this recipe, other than the cocoa-chocolate combination, is that it features twice the amount of chocolate chips than a normal chocolate chip cookie recipe!

Now, I strongly believe in giving credit where credit’s due. Even though I’ve made some slight changes, these cookies are really my version of Nigella Lawson’s Totally Chocolate Chocolate Chip Cookies from her book Nigella Express. (If you can’t tell by now, I am a bit of a Nigella fanboy.) She, in turn, credits Elinor Klivan’s Big Fat Cookies for this amazing recipe.

INGREDIENTS

  • 125g butter, softened
  • 125g dark chocolate (70% cocoa)
  • 80g brown sugar
  • 60g caster sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 egg
  • 150g all-purpose flour
  • 30g cocoa
  • 1 tsp baking soda
  • 350g chocolate chips (semi-sweet or whatever you prefer; I like to use mini chips for a more even distribution)

Makes a little less than 4 dozen cookies.

DIRECTIONS

Step 1: Preheat your oven to 175°C (350°F). Line your sheet pans with baking paper.

Step 2: Melt the chocolate in a microwave in 30-second intervals so you don’t burn it. Stir between each interval. Let the melted chocolate cool.

Step 3: Cream the butter and sugar. Beat in the egg, vanilla extract, and salt until the mixture is light and fluffy. Add the melted chocolate and mix in.

Step 4: Sift in the flour, cocoa, and baking soda, and mix those in.

Step 5: Stir the chocolate chips into the dough.

Step 6: Roll tablespoon-portions of the dough into balls and place them on the sheet pan about 2 inches apart. Flatten each dough ball slightly with your thumb. Alternatively, you can use a disher/small ice cream scoop to help portion out and shape the dough. Bake each tray for 15 minutes.

The original recipe creates monster cookies. Use a regular-sized disher (56mm) to portion our the dough and bake for 18 minutes. You’ll get a dozen ginormous cookies.

This is a must-try recipe for chocoholics. And don’t forget you can tweak the recipe to your liking – I’ve got 9 ways to help you personalise any cookie recipe.



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