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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.
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Servings: 2 dozen cookies
Course: Dessert
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 300°.         
  2. Melt 2 cups of the chocolate chips in a double boiler and set aside.
  3. Place the butter and brown sugar in the work bowl of an electric mixer fitted with a paddle attachment.
  4.  Beat on medium speed for about 30 seconds, until the mixture is fluffy.
  5. Turn down the speed to low and slowly add the melted chocolate and eggs.  Mix for about 30 seconds, until incorporated.
  6.  In a mixing bowl, sift together the flour, cocoa powder, baking powder, and salt. Add to the mixer, while beating on slow speed.  
  7. Beat for about 15 seconds on low speed, stopping the mixer once to scrape down the sides of the bowl with a spatula.
  8. Slowly mix in the remaining 1 ½ cups of chocolate chips.
  9. 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.
  10. Gently press down the dough with the back of spoon or bottom of a glass to spread out into 2" circles.
  11.  Bake for 20 minutes or until the cookies are nicely browned around the edges.

Notes

Recipe from Neiman Marcus Cookbook.