Chocolate Chocolate Cookies from the Great Cookies cookbook
Double Chocolate Chip Cookies from The Cake Boss cookbook
I decided to try a double chocolate cookie recipe from Great Cookies: Secrets to Sensational Sweets
Back around the holidays I made a batch of “Double Chocolate Chip Cookies” that I found in the Baking with the Cake Boss: 100 of Buddy’s Best Recipes and Decorating Secrets. In comparison, I think the Cake Boss Cookies were thicker and more brownie like; where as the cookies from The Great Cookie recipe are thinner and chewier. I recommend both recipes, it just depends on your preference. Enjoy!
Chocolate Chocolate Chip Cookies
Ingredients:
- 8 ounces fine-quality semi-sweet chocolate chips
- 1 cup all-purpose flour, spooned in and leveled
- 2 Tbs strained Dutch- processed cocoa powder
- 1/4 Tsp salt
- 1/2 cup (1 stick) unsalted butter, slightly firm
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 large eggs
- 2 Tbs hot water
- 1 1/2 Tsp vanilla extract
- 3 ounces semisweet chocolate chips
- 3 ounces milk chocolate chips
- 3 ounceswhite chocolate chips
- 3 ounces peanut butter chips
- You can alter how much you want of each kind of chip. In the end it needs to add up to 12 ounces in total.
Directions:
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Making the dough
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In a medium bowl set over a pot of simmering water on low heat, slowly melt the 8 ounces of bittersweet chocolate. Keep warm.
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Strain together the flour, cocoa, baking powder, and salt. Set aside.
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With an electric mixer fitted with the paddle attachment, mix the butter on medium-low speed until smooth and creamy, about 1 minute. Add the granulated sugar, the brown sugar and mix until well blended and lightened in color, 2 to 3 minutes. Add the eggs, mixing until well combined, scraping the bowl as needed. Blend in the warm melted chocolate, then the hot water and vanilla extract.
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Reduce the mixer speed to low and blend in the dry ingredients in two additions, mixing until just combined. Using a large rubber spatula, fold in the chocolate chips. Chill the dough for 1 hour.
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Bake the cookies
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Position the shelves in the upper and lower thirds of the oven., Heat the oven to 350 degrees. Line cookie sheet with parchment paper.
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Drop 1 1/2 inch mounds of dough from the tip of a tablespoon onto cookie sheets, placing them about 3 inches apart (the cookies will spread during baking). Scrape down the side of the bowl occasionally to ensure even distribution of chocolate chips. Bake for 10-11 minutes. The cookies will look underdone, but will firm up as they cool. Remove from oven and let stand for 1 to 2 minutes, then loosen with a thin metal spatula. When firm enough to handle, transfer to cooling racks.
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– Store in an airtight container, layered between strips of wax paper, for up to 5 days. These cookies may be frozen.
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Tagged: chocolate, dessert, double chocolate, white chocolate
