I was craving something chocolate, and the folks at Trev's office had been dropping hints for more cookies so I decided to make these - and I'm so glad I did. These cookies are to die for (if you're a chocolate fan)...soft & fudgey - soooo good.
I made a double batch of these cookies (Trev's office is pretty big) which is extra time-consuming because my oven is so tiny. I can only fit one small cookie sheet at a time in there - so I can only bake about 8 cookies at a time, which means baking up a double batch takes forever! Oh well, I guess that makes it more a labour of love :)
Double Chocolate Cookies
- 1 cup flour
- 1/2 cup dutch process cocoa powder
- 1 tsp instant espresso powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 oz dark chocolate, coarsely chopped for melting
- 4 oz dark chocolate chopped into 1/4" chunks
- 1/2 cup butter
- 1 1/2 cups sugar
- 2 large eggs
- 1 tsp vanilla
Preheat the oven to 325 F. Mix the dry ingredients together in a medium sized bowl and set aside. Melt the chocolate in a small saucepan over medium-low heat (careful it doesn't burn), then set it aside to cool for a few minutes.
Transfer the chocolate to a large bowl, then whisk in the eggs, sugar and vanilla. Mix in the dry ingredients and stir just until combined then mix in the chocolate chunks. Scoop the dough out in 1 1/2" balls and place them on a baking sheet lined with parchment paper, leaving about 2" between cookies.
Bake the cookies for about 15 minutes, or until the surfaces look a bit cracked but they still look a bit soft when you take them out of the oven. Allow the cookies to cool on the pan for a few minutes, before transferring to a wire rack to cool.
Recipe adapted from Martha Stewart