dark chocolate chip cookies

Are you a dark chocolate fan like me?  I mean, do you crave chocolate?  I adore anything chocolate.  Bring on the chocolate layer cake, chocolate ice cream and chocolate mousse.  Can you see a pattern here?  I was sick of the Thanksgiving fare of pies and more pies so I decided to bake one of my favorite cookie recipes.  

This is not a recipe for the vanilla loving person, this is for the chocoholic.  This cookie is sinful, dark and gooey.  My mouth is watering just saying those words, so I’m going to get myself a glass of milk and chow down. 

Oh, and this cookie is family, kid and friend approved.  I made these for Zoe’s class party one year, and they were the hit of the party.  I get requests all the time to make these along with my chocolate chip cookies.  You can’t go wrong with either of these cookies.

Black Forest Cookies:

Makes about 22 cookies

  • 1 cup all-purpose flour 
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces semisweet or bittersweet chocolate, chopped - I used Ghirardelli semisweet 60% cacao bars
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces
  • 1/2 cup granulated sugar
  • 1/4 cup packed dark-brown sugar
  • 2 large eggs
  • 1 package semisweet chocolate chips or chunks - I used Ghirardelli bittersweet 60% cacao chips
Preheat your oven/ovens to 350 degrees.  Line 2-3 baking sheets with parchment paper and set aside.
Chop up and measure out your dark chocolate.  I love using these Ghirardelli bars because they are each 4oz (8oz total) so I do not have to measure anything. 
In a medium bowl, whisk together your flour, cocoa, baking powder and salt; set aside.
In a larger bowl, whisk together your granulated and dark brown sugar; set aside.

Placed chopped chocolate and butter in a heatproof bowl set over a pan of simmering water.
Stir chocolate and butter until melted and smooth. 

Remove from heat and pour chocolate into the bowl containing the sugars. 

Whisk together the sugars and chocolate and then whisk in your 2 eggs until smooth.
 Whisk in dry ingredients until just combined (do not over mix).Fold in your chocolate chips.  I used a spatula to fold in the chips here at the batter was thick.
Press plastic wrap directly onto surface of dough, and refrigerate until firm, 30 to 45 minutes.
Drop mounds of dough onto your prepared baking sheets.  I used my ice-cream scooper here to measure out the cookie balls.  I ended up with about 8 for 2 baking sheets and 6 for the other sheet.  Make sure you set the cookies apart to give each cookie room to grow when baking.
Pop the cookies in the oven and bake just until edges are firm (but not darkening), 11 to 13 minutes.  
Note:  I always bake one sheet at a time in the oven.   
Cool cookies on baking sheets 1 to 2 minutes, then transfer them to a wire rack to cool completely.
These cookies are extremely rich, so don’t forget your milk!
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