divinely chocolate cookies

Name: Divinely Chocolate Cookies
Prep time: 30 min
Cook time: 10 min
Yield: 3
Ingredients: 2 1/4 cup(s) all purpose flour; 1/3 cup(s) cocoa, unsweetened; 1 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 3/4 cup(s) sugar; 3/4 cup(s) light brown sugar, packed; 1 teaspoon(s) pure vanilla extract; 1 cup(s) butter, divided (2 sticks); 2 - eggs; 4 ounce(s) bar of dark chocolate, 72% or higher cacao (the higher the quality the better; i like to use ghirardeli brand) ); 12 ounce(s) milk chocolate chips; 6 ounce(s) semi-sweet mini chocloate chips

(2 RATINGS)

100 Pinches 2 Photos

wendy montgomery

Madera, CA

Updated on Dec 27, 2011

These are super chocolaty cookies. If you are a chocoholic these are for you. Crisp and chewy at the same time these are by far the best cookies I have ever made. And it's my own recipe! The melted butter is unconventional, I know; but this, I find, helps make the cookies crisp on the outside and chewy-gooey on the inside. Enjoy!

Rate

prep time 30 Min

cook time 10 Min

method ---

yield 3 dozen

Ingredients

2 1/4 cups all purpose flour
1/3 cup cocoa, unsweetened
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
3/4 cup light brown sugar, packed
1 teaspoon pure vanilla extract
1 cup butter, divided (2 sticks)
2 - eggs
4 ounces bar of dark chocolate, 72% or higher cacao (the higher the quality the better; i like to use ghirardeli brand) )
12 ounces milk chocolate chips
6 ounces semi-sweet mini chocloate chips

How To Make divinely chocolate cookies

Step 1

Heat oven 375F

Step 2

Stir together flour, cocoa powder, baking soda and salt in a medium size bowl.
Step 3

Melt 1/4 cup of butter. With a mixer and paddle attachment cream remaining butter, sugars and vanilla until smooth. Add melted butter and eggs. Beat until well incorporated.
Step 4

Gradually add dry ingredients; mix well. Batter will be soft due to melted butter. Chop dark chocolate bar into chunks. Add all of the chocolate chips and chunks to batter and fold. Let batter chill in refrigerator for 30 minutes.
Step 5

Using a medium ice cream scoop drop batter on parchment lined cookie sheets 1 inch apart (should be able to fit 6 cookies on each sheet). If you do not have parchment paper drop batter on an ungreased cookie sheet.
Step 6

Bake 8 to 10 minutes, rotating cookie sheets once 1/2 way through. Remove from cookie sheet onto wire rack and let cool completely.
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