Chocolate Chocolate Chip Cookies

I first made these cookies to take to Scott's Peace Corps reunion. They are rich, chocolaty, and laced with veins of dark chocolate chips. If you let them sit in the sun for a few minutes, the chips are sure to melt, and it will only intensify your cookie eating experience.

For the reunion, I was mostly pleased with these cookies. The taste was ideal, but since I flatted them before baking, the cookies were more crispy than I wanted them to be. I decided to try the recipe out again during the hurricane and didn't flatten the dough balls before baking. The end result was a soft, satisfying, and addictive chocolate cookie. If you've been looking for an easy chocolate chocolate chip cookie recipe, your search is over. Try this one out, and don't look back. 

Notes:
If you like crunchy cookies, you can flatten the cookies a bit before you bake them and leave them in the oven for a minute or so longer. If you don't have black cocoa powder, you can replace it with regular cocoa powder. My "regular" cocoa powder is Natural High Fat Cocoa from Penzeys Spices, and the black cocoa powder is from King Arthur Flour. The black cocoa powder intensifies the chocolate flavor and makes the cookies black. This dough freezes well. If you want to mix this recipe up a bit, you could add white chocolate chips, milk chocolate chips, peanut butter chips, or even mini peanut butter cups. 

Ingredients:
1¼ cup all-purpose flour
½ cup cocoa powder, sifted
3 tablespoons black cocoa powder, sifted
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons espresso powder
½ cup (1 stick) unsalted butter, room temperature
¾ cup light brown sugar
½ cup granulated sugar
1 egg
1 tablespoon vanilla
2 cups (12 ounces) dark chocolate chips or chunks

Mix, Shape, Bake:
Adjust the oven racks to the upper and lower thirds of the oven, and preheat to 350°F. Line two cookie sheets with Silpat mats or parchment paper, and set aside. In a medium-sized bowl, whisk together the flour, sifted cocoa powders, baking powder, baking soda, salt, and espresso powder, and set aside. In a separate bowl, cream the butter with both types of sugar. Add the egg and vanilla, and beat until incorporated. Add the flour mixture in halves to the butter mixture, beating well after each addition. Stir in the chocolate chips.

Use a cookie scoop or two spoons to shape the dough into tablespoon-sized balls. Place each ball on the prepared cookie sheets with two-inch spacing. Bake at 350°F for 8-10 minutes, or until the cookies are set. Allow the cookies to rest on the sheet for 5 minutes or so, and then transfer them to racks to finish cooling. Store the cookies in an airtight container at room temperature. Pin It