Chocolate Chocolate Chip Cookies

carolewalter.com

Good things come to those who bake...

CHOCOLATE CHOCOLATE CHIP COOKIES

Ingredients:

8 ounces Callebaut, Lindt or other fine-quality bittersweet chocolate, coarsely chopped

1 cup all-purpose flour, spooned in and leveled

2 tablespoons strained, unsweetened, Dutch- processed cocoa powder

1 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, slightly firm

3/4 cup granulated sugar

1/2 cup lightly packed, very fresh dark brown sugar

2 large eggs

2 tablespoons hot water

1 1/2 teaspoons pure vanilla extract

3 bars Bakers German Sweet Chocolate, cut into 1/4-chunks

OR 2 cups semisweet chocolate chips (12 oz. bag)

Procedure:

MAKE THE DOUGH:

1. Slowly melt the bittersweet chocolate in a bowl placed over simmering water. Keep warm.

2. Sift together the flour, cocoa, baking powder and salt. Set aside.

3. In an electric mixer, using the paddle attachment, mix the butter on medium- low speed until smooth and creamy, about 1 minute. Add the granulated, then the brown sugar and beat until well blended and lightened in color, about 2 - 3 minutes. Add the eggs, mixing until well combined, scraping the side of the bowl as needed. Blend in the warm melted chocolate, then the hot water and vanilla.

4. Reduce the mixer speed to low and blend in the flour mixture in two additions, mixing until just combined. Using a large rubber spatula, fold in the chocolate chunks by hand. Chill the dough for 1 hour.

BAKE THE DOUGH:

5. Position the shelves to the upper and lower thirds of the oven. Heat the oven to 350 °. Lightly grease the cookie sheets.

6. Drop 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 insure even distribution of chocolate chunks. Bake for 10-11 minutes. To ensure even browning, at 8-9 minutes, rotate the sheets top to bottom and front to back. The cookies will look underdone, but will firm up as they cool. Remove from oven and let stand for 1-2 minutes, then loosen with a thin metal spatula. When firm enough to handle, transfer to cooling racks.