If you’re a true chocoholic, these Double Chocolate Cookies with a pound of chocolate in the batter will have you swooning!! Fire up your mixer and these fudgy chocolate cookies will be out of the oven in no time!
Double Chocolate Cookies
Can I let you in on a little secret? There are many recipes I make and share with you that my family does not like. If I’m lucky, I’ll get a courtesy bite. Nick and Tom have more adventuresome palates, but Nick is away at college and Tom has his own place. I’m left with the two picky eaters at home. A blogger’s nightmare, but still, some recipes are huge hits. And these double chocolate cookies were one of them. I should have made a double batch of these ultimate, fudgy chocolate cookies…there’s a whopping ONE POUND of chocolate in this recipe. Plus some instant coffee powder…just enough to intensify the chocolate flavor without an obvious coffee flavor. Glossy and gorgeous…these were a glorified hit.
Fudgy Chocolate Cookies
This Rick Katz recipe started out like an ordinary chocolate cookie does…I melted some bittersweet and unsweetened chocolate in the microwave. But then it gets interesting. I combined the eggs and sugar in my stand mixer fitted with the whisk attachment, and whipped for a full 10 minutes. The mixture was quite thick before I gently mixed in the flour, baking powder and salt. The final step was to mix in 6 ounces of bittersweet chocolate chunks…though I subbed semisweet chocolate as a matter of personal preference. This fudgy chocolate cookie dough had to be chilled for several hours, but can be parked in the fridge for up to 4 days…meaning you could make fresh baked chocolate cookies on four afternoons in a row! I like that idea. I think your family will, too!
Double Chocolate Cookies
A rich chocolate cookie intensified with coffee powder and two types of chocolate
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Cookies
- Method: Mixing, Baking
- Cuisine: American
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 12 ounces bittersweet chocolate, cut into larger-than-chip-sized chunks; divided in half
- 4 ounces (one stick) unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 4 large eggs, at room temperature
- 1–1/2 cups sugar
- 1–1/2 Tablespoons very finely ground coffee or instant coffee powder
- 2 teaspoons vanilla extract
In a medium bowl mix the flour, baking powder, and salt and whisk to combine .
Separately, combine the butter with unsweetened chocolate and half of the bittersweet chocolate in a medium bowl. Set the bowl over a medium pan of simmering water (be sure that the water does not touch the bottom of the bowl) and stir every-so-often with a rubber spatula until completely melted. Remove from the heat and set aside.
In the bowl of a standing mixer fitted with the whisk attachment, combine the eggs, sugar, coffee, and vanilla. Whisk on high speed for about 10 minutes, until the mixture becomes light-yellow in color, and leaves a ribbon on the surface when drizzled with a spoon.
Turn the mixer down to the lowest setting and add the melted chocolate. Scrape down the sides of the bowl and use a rubber spatula to be sure that all the nooks of the bowl have been evenly mixed. Add the flour mixture and remaining chocolate chunks and mix only until just combined.
Scrape down the sides of the bowl, cover with plastic, and chill for at least 4 hours or overnight.
Place the oven racks in the center-most position and preheat the oven to 350º. Line 2 baking sheets with silpats or parchment paper. Drop the cookies by the heaping-Tablespoonful onto the trays, leaving about 2 inches between each cookie.
Bake 10-12 minutes. They are ready when they look slightly underdone in the center. Immediately transfer the cookies to a cooling rack.
The recipe can be seen here.