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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 

original-201307-a-desserts-belinda-leong.jpg
Belinda Leong
November 2012

Gallery

Read the full recipe after the video.

Recipe Summary

active:
30 mins
total:
2 hrs 30 mins
Yield:
makes about 3 dozen cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The cookies can be stored in an airtight container at room temperature for up to 4 days.

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