Thursday, September 15, 2011
Double Chocolate Cookies
Note: This makes 12 very large cookies. I cut the recipe in half and ended up with what you see above..... and they were bigger than they look.
1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder
2¼ cups all-purpose flour
¼ tsp. coarse salt
1 tsp. baking powder
1 cups semi-sweet chocolate chips
1 cup milk chocolate chips
1/2 cup chopped pecans (optional)
* You can use 2 cups of any combination of chips you like. I just used what I had on hand. I'm sure white chocolate or peanut butter chips would have tasted good also.
Preheat the oven to 350˚ F. Line baking sheets with parchment paper. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips with a spatula. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.
Spoon dough on cookie sheet in sizes proportionate to the size cookies you would like. Due to the fact that cold butter is used (and they are so full of goodies) they do not expand too much. Bake 10-12 minutes or until the tops are firm. (It's ok for cookies to still be gooey in the center. They will continue cooking on the baking sheet after you remove them from the oven.) Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.