These cookies are for those of you for whom the chocolate, only the chocolate, and nothing but the chocolate will do. (or how I embraced chocolate as its own food group!) Makes 6 Dozen cookies.
- 1 2/3 Cups bittersweet or semisweet chocolate chips or chunks (I prefer Chunks)
- 6 Oz unsweetened chocolate
- 16 Tablespoons (2 sticks) unsalted butter
- 1 2/3 Cups Brown Sugar
- 2 Large Eggs
- 1 Tsp Vanilla Extract
- 2 Tsp Espresso Powder
- 3/4 Cup All-purpose Flour
- 3/4 Cup Natural Cocoa Powder
- 1 1/4 Tsp Salt
- 1 1/4 Tsp Baking Soda
- 1 2/3 Cups semisweet chocolate chips
- In a saucepan set over very low heat, or in the microwave, melt together the first two ingredients, stirring frequently until smooth. Remove the chocolate from the heat before it’s entirely melted, which will help prevent burning. Set Aside.
- In a large bowl, cream together the butter and brown sugar, then beat in the eggs one at a time, scraping the bowl down and beating well after each addition. Add the vanilla, espresso powder, and reserved melted chocolate, mixing until evenly incorporated. Stir in the flour, cocoa powder, salt, and baking soda. Stir in the other 1 2/3 Cups chocolate chips. Cover the bowl and refrigerate the dough for 1 hour, or until it’s firm.
- Preheat oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
- Drop the dough by the tablespoonful onto the prepared baking sheets. Bake the cookies for 9 minutes, until they appear set. Remove them from the oven, let rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
- Substitute white chocolate chips or peanut butter chips for the semisweet chocolate chips added at the end of the recipe.