Ultimate chocolate cookies
After the intricate carving and too many piping bags of my 12 days of Christmas series, I needed to reset in the kitchen with something simple. As per usual, cookies were the answer. Chocolate cookies, to be exact, and I wanted them packed with as much chocolate as possible. Armed with four kinds of solid chocolate and some cocoa powder for good measure, I searched the internet for the best chocolate cookies around.
My explorations led me to three basic kinds of chocolate cookies: a flourless recipe based on cocoa powder, powdered sugar, and egg whites, a brownie-like version with a base of melted chocolate, and a chocolate-chip-like cookie with cocoa powder subbed in for some of the flour. I baked up a batch of each and dug in.
The flourless cookies were gorgeous, with a shiny, crackly top. Unfortunately, they tasted bitter and disappointed me with an unpleasantly chewy texture. The brownie-like version turned out fudgy and rich, just like my favorite brownies–but if that’s what I’m craving, I’ll just make brownies instead of taking the time to portion out drop cookies. The third kind, the most traditional cookie recipe, had great texture and I loved the pockets of pure chocolate from the chocolate chips, but the cookie itself fell short in richness and flavor.
My ultimate cookie lay somewhere in between the second and third versions. I stuck with creaming the butter and sugar for better aeration and taller cookies but added plenty of melted chocolate to the dough for oomph. The result is the chocolate cookie of my dreams, soft and rich inside with slightly crispy edges and tons of chocolate flavor.
Yes, I dream about chocolate cookies. And now my dreams have come true.
- 4 oz. bittersweet chocolate
- 3 oz. unsweetened chocolate
- ½ c. butter, softened
- ½ c. granulated sugar
- ¼ c. brown sugar
- 3 eggs
- 1 t. vanilla
- ½ c. flour
- ¼ c. cocoa powder
- ¼ t. baking powder
- ¼ t. salt
- ½ c. chocolate chips
- Melt the chocolate over a double boiler or in the microwave at low power. Let cool.
- Cream the butter with the sugars until lightened in color. Add the eggs and vanilla and mix until smooth.
- Stir in the cooled chocolate.
- In a separate bowl, mix the flour, cocoa powder, baking powder, and salt. Gently fold in until streaks of flour remain, then add the chocolate chips and continue to fold until there are no streaks.
- Let the dough rest for 20 minutes at room temperature. Preheat the oven to 350 degrees.
- Scoop the dough onto ungreased cookie sheets by rounded tablespoons, leaving an inch between cookies. Bake for 11-13 minutes, until the edges are set and the tops are matte but still give to the touch. Let cool for 5 minutes on the baking sheets, then transfer to wire racks to cool completely.