My sister-in-law, Clair made these cookies for us. She originally got the recipe from the Martha Stewart website (Under Outrageous Chocolate Chip Cookies). I’ve made a couple of modifications to kick these up a bit.
The Most Intensely Chocolate Chocolate Chip Cookies
- 8 oz. semisweet baking chocolate
- 8 oz. unsweetened baking chocolate
- 1/2 c. butter
- 1 1/3 c. flour
- 1 t. baking powder
- 1 t. salt
- 4 eggs
- 1 1/2 c. brown sugar
- 1 1/2 t. vanilla
- 1/2 t. almond extract (optional)
2 packages chocolate chips (there are a lot of delicious variations one can try–half butterscotch chips or peanut butter chips or mint chocolate chips or raspberry chocolate chips or even nuts instead of one of the packages of chocolate chips.)
Melt butter and chocolate together. (This can be done in the microwave, in a double boiler, or in a very heavy saucepan on a low burner.) Stir into other ingredients, adding chocolate chips last.
Drop by large tablespoonfuls onto baking parchment. This cookie batter will be very wet…almost like brownie or cake batter. Bake at 350° for 12-15 minutes. Be careful not to burn these cookies. Slide parchment off pan onto a rack and let cool.
These cookies have an enormous amount of chocolate in them and are incredibly rich. This isn’t a recipe that I’ll be making frequently; I’ll be saving it for very special occasions.
Be warned. It’s impossible to go to sleep for HOURS after eating two of them. So don’t eat them at 10:30 in the evening. (Trust me on this.)