Chocolate and More Chocolate Chip Cookies
These cookies are soft in the center, chewy on the outside and huge: a deeply chocolate cookie, studded with semi-sweet and white chocolate chips. Still warm from the oven the cookies yield their molten chocolate to you unabashedly. I suspect they are also good cold. They have yet to make it that far.
Please note: these cookies must be refrigerated for 4 hours before baking. My tip: Make the dough, roll into giant 2-inch balls and stash them in your freezer. There will come a day that you want/need (let’s not quibble) some of these and you will be immensely happy you can be sat on the couch eating one 15 minutes later.
I sleep better knowing I have these in the freezer. (The dough balls will also be happy in the fridge for about 5 days as well.)
Ingredients
1 cup (138 grams) whole wheat flour***
1 cup (135 grams) all-purpose flour
1/2 cup (42 grams) cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup (8 ounces) butter, softened
1 cup (200 grams) granulated sugar
1/2 cup (90 grams) light brown sugar
2 eggs
1 teaspoon vanilla
2 cups white and dark chocolate chips (Mix it up however you choose. For these I did half semi-sweet, half white chocolate)
***You can use all white flour if you prefer. I use whole wheat to help cut some of the sweetness.
How to:
Whisk the flours, baking soda, salt and cocoa together in a medium bowl, being sure to work out any lumps of cocoa.
With a hand/stand mixer, cream the butter and sugars until super light and fluffy. Three minutes is a good estimate. Be vigilant about scraping down the side occasionally. Remember: well-creamed butter and sugar helps yield a chewy cookie.
Add the eggs, one at a time. Remember your ABS (always be scraping). Add the vanilla until just blended.
Add the flour mixture in two additions. ABS. Stir in the chocolate chips.
Roll the dough into big balls. Each ball should weigh around 3.6 ounces(about 2-inches x 2-inches).
Refrigerate the balls, covered, for four hours. You can also tuck them away in the freezer like the good prepper you are.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. These babies sprrrread, so only 4 to a cookie sheet. Bake for 13-15 minutes, rotate the pan front to back once, until the center is set. We tend to bake them on demand, one-by-one in our toaster oven.
Possible additions:
This is an obliging cookie and can take all sorts of additions.
Consider adding 1/2 teaspoon cinnamon to deepen the chocolate flavor.
Have fun with other additions, including: dried cherries, dried cranberries, milk chocolate chips, chunked up pieces of a Lindt intense orange bar (or similar), peanut butter chips, little peanut butter cups and I suppose, if you’re that kind of person, chopped nuts.
Let me know what combinations you try.
