Description
A very dark, rich chocolate cookie for the true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies. These cookies keep well in the freezer (but you may have a hard time waiting for them to thaw before you eat them).
Ingredients
- 4 (1 ounce) squares unsweetened chocolate, chopped
- 1 cup semisweet chocolate chips
- 6 tablespoons butter
- 3 eggs
- 1 cup white sugar
- 1 ½ teaspoons vanilla extract
- ½ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- In the microwave or in a metal bowl over a pan of simmering water
- melt unsweetened chocolate
- 1 cup of the chocolate chips
- and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl
- whip eggs and sugar until thick and pale
- about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour
- cocoa
- baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
- Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 2 hrs
Servings: 36