Food & Wine editor in chief Dana Cowin, a cookie connoisseur, declares these double-chocolate ones the most delicious she’s ever had. They’re like crispy-chewy brownies in cookie form.
Slideshow:Chocolate Cookie Recipes
1 pound semisweet chocolate, chopped
4 tablespoons unsalted butter
4 large eggs, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour, sifted
1/2 teaspoon baking powder
One 12-ounce bag semisweet chocolate chips
How to Make It
In a large bowl set over a saucepan of simmering water, melt the chopped chocolate with the butter, stirring a few times, until smooth, about 7 minutes.
In another large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until thick and pale, about 5 minutes. Beat in the vanilla and salt. Using a rubber spatula, fold in the melted chocolate, then fold in the flour and baking powder. Stir in the chocolate chips. Scrape the batter into a shallow baking dish, cover and freeze until well chilled and firm, about 1 hour.
Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches, scoop 2-tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart. Bake for about 10 minutes, until the cookies are dry around the edges and cracked on top. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely before serving.
The cookies can be stored in an airtight container at room temperature for up to 4 days.
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Review Body: If you have a sweet tooth then this recipe will definitely be stellar. I love the chocolatey goodness but the sweetness seemed over powering. For my tastes I will next time cut the pound of baking chocolate to 1/2 unsweetened and 1/2 semi sweetened. That should level it out. Appearance
is lovely with the chewy center and slight flake on top. Definitely a keeper.
Review Rating: 4
Date Published: 2018-02-03
Author Name: HarvestQueen
Review Body: This is a stellar cookie recipe. I substitute Guittard mint chips and use Trader Joe's block dark chocolate. Always a hit. Thanks!