Chocolate Chocolate-Chip cookies
Chocolate chip cookies is one of my signature desserts. There was also a large jar of them in our kitchen in the years when the kids were growing up. They make their appearance again in the summer months and the family ski vacations.
I follow David Lebovitz as he is my continual connection to Paris. These chocolate chocolate chip cookies shouted out to me this past week. I made a batch. There are so good. I might have to add them to my cookie repertoire.
1 pound bittersweet or semisweet chocolate, coarsely chopped
4 tablespoons butter, salted or unsalted
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, at room temperature
1 3/4 cups sugar
1/2 teaspoon vanilla extract
2 cups chopped bittersweet or semisweet chocolate, or chocolate chips
1 cup walnuts, pecans or almonds, toasted and coarsely chopped. I used almonds and toasted them in a pan.
1. Melt the chocolate and butter in a large bowl set over a pan of barely simmering water or do what I did. I put the chocolate and butter in a bowl and put it in the microwave for 2 minutes at 50% power level. Then let cool
2. In a small bowl, whisk together the flour, baking powder and salt.
3. In a stand mixer fitted with the whip, beat the eggs, sugar, and vanilla on high speed until a well-defined ribbon is formed, about 5 minutes. On low speed, mix in the melted chocolate. Remove the bowl from the mixer and fold in the dry ingredients, then the chocolate chips and nuts using a spatula.
4. Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
5. Using a spring-loaded ice cream or cookie scoop (or two soup spoons), scoop up mounds of dough and place them evenly spaced apart on the baking sheet, leaving about 2-inches of space between them. I used this ice cream scoop that isn’t a bit one and it really works. You can also just use a tablespoon.
6. Bake the cookies until they feel just slightly firm in the center and begin to lose their shine in the crevices, about 10 to 12 minutes. Remove the cookies from the oven and let cool.
They are soft yet chewy and meringue like. Delicious!
Looks great, but I’m confused about the amount of chocolate required. Is it 1 pound PLUS 2 cups of bittersweet or semisweet chocolate as you’ve noted above?
yes. if you read thru the recipe it makes sense. the 2 cups is for mixing in. the other is for the flavor and color.
Ah, gotcha. Thanks again for sharing!