Extreme Chocolate Chocolate Chip Cookies
One of Hot Chocolate Hits’s greatest hits.
I only know how to do extreme. Extreme excitement. Extreme anxiety. Extreme stress. And, on the occasion, extreme dessert. This recipe for chocolate chocolate chip cookies is pretty extreme. So is my use of ‘extreme’ in this post.
There’s a reason why the word ‘chocolate’ has been utilized twice in this cookie’s name. The dough itself is built upon a foundation of melted dark chocolate and cocoa powder. It is then studded with two different varieties of chocolate (I use milk and dark), though you may choose to add a third by using white chocolate. Apart from eating a bar of chocolate itself, nowhere is that rich, bittersweet flavor more prominent than in this cookie.
These cookies are pure decadence, so I often freeze half the batch and save it for when I really need a chocolate fix (see instructions below on how to do that), or when I have people coming over.
The flavor and texture of this cookie match my expectations of what may be purchased at a niche bakery; dark, damp- not chewy but tender, almost flaky and representative of its name.
If you’re into chocolate, no doubt, these cookies will satisfy your palate.
Extreme Chocolate Chocolate Cookies
- 4 oz (100 g) dark chocolate
- 1 cup (150 g) all-purpose flour
- ¼ (30 g) cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (100 g) unsalted butter, softened
- 3/4 cup (150 g) sugar (I use raw, you can also use a combo of white and brown)
- 1 teaspoon vanilla extract
- 1 large egg
- 1-1/2 to 2 cups (300-360 g) chocolate, chopped/chips - I use a combo of milk and dark chips
- Preheat the oven to 350 F or 180 C and line a cookie tray with parchment paper.
- Melt the dark chocolate. You can do this over a double boiler or by microwaving the chocolate in a heat-proof bowl, stirring every 30 seconds for around 2 minutes or until smooth. Set the chocolate aside to cool slightly.
- In a large bowl, beat together the butter and sugar until creamy.
- Gradually stir in the melted chocolate, making sure that the chocolate has cooled to room temperature so that it doesn't affect the consistency of the butter and sugar mixture.
- Beat in the egg and vanilla. At this stage, you might also choose to add in 1 tbsp of orange zest or 1 tsp instant espresso powder for extra flavoring.
- Next, in a small bowl, combine the flour, cocoa powder, baking soda and salt, stirring till well-blended.
- Add the flour mixture to the butter-chocolate mixture, until your result is a thick, sticky mass.
- Now you can fold in the chocolate bits. You could also add in nuts if you would like.
- Using an ice-cream scoop or a 1/4 cup measure, scoop mounds of the dough onto the prepared tray, about 3 inches apart.
- Bake for 15-20 min or until the cookies have spread and cracked slightly. If you insert a toothpick in the 'cakey' part (careful not to pierce a chocolate chip), it should come out clean.
- Cool the cookies completely before serving, as they are quite fragile. These are a great accompaniment to a glass of cold milk.
- To add twist to these cookies, you can throw in 1 tbsp of orange zest or 1 tsp of instant espresso powder.
- To freeze the cookies, simply scoop the dough onto the cookie tray and place the tray in the freezer for a couple hours. Once the mounds have frozen, remove from the cookie tray and transfer to a ziplock bag. These store well for several months. To bake, no need to thaw, bake for 18-20 mins as directed above.