Chocolate-Chocolate Chip Cookies
The chocolate chips in this recipe stay soft even after they have cooled. Dip one in a glass of milk, or enjoy with a smallish bowl of ice cream!Plan Ahead Note: the butter and the eggs should be room temperature.
Ingredients
- 3 ½ cups semi-sweet chocolate chips
- ½ cup butter softened to room temperature
- 1 cup light brown sugar packed
- 2 eggs at room temperature
- 1 ½ cups all-purpose flour
- ⅓ cup cocoa powder sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 300°.
- Melt 2 cups of the chocolate chips in a double boiler and set aside.
- Place the butter and brown sugar in the work bowl of an electric mixer fitted with a paddle attachment.
- Beat on medium speed for about 30 seconds, until the mixture is fluffy.
- Turn down the speed to low and slowly add the melted chocolate and eggs. Mix for about 30 seconds, until incorporated.
- In a mixing bowl, sift together the flour, cocoa powder, baking powder, and salt. Add to the mixer, while beating on slow speed.
- Beat for about 15 seconds on low speed, stopping the mixer once to scrape down the sides of the bowl with a spatula.
- Slowly mix in the remaining 1 ½ cups of chocolate chips.
- Prepare a cookie sheet with parchment paper. Using a 1-ounce scoop, drop the cooking dough onto the cookie sheet in dollops about 3" apart.
- Gently press down the dough with the back of spoon or bottom of a glass to spread out into 2" circles.
- Bake for 20 minutes or until the cookies are nicely browned around the edges.
Notes
Recipe from Neiman Marcus Cookbook.