I'm an admitted chocoholic.
But I'm also a Cookie Monster at heart.
And sometimes, there is nothing you need more than the ease and convenience of a jar of super chocolatey, super fudgy cookies sitting on your countertop. One treat can quickly become three - or more. But as the batch makes more than 3 dozen delicacies, your indulgence hardly makes a dent. Assuring you that your cookie monster-ing is welcomed, expected, and, yes, intended.Print
Note: This dough needs to chill for a good hour before baking, so be sure to plan accordingly. (I promise, it's worth it!)
- 1 pound bittersweet chocolate
- 4 TB unsalted butter (2 oz)
- ½ cup all-purpose flour (60 g)
- ¾ tsp fine-grain salt (like table or sea salt)
- ½ tsp baking powder
- 1 ½ cups sugar (300 g)
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- One 12-oz bag bittersweet chocolate chips
- In a double boiler, or a large bowl bowl set over a saucepan of simmering water, melt the chopped chocolate with the butter, stirring a few times until smooth, about 7 minutes.
- Meanwhile, in a small bowl, sift together the flour, salt and baking powder. Set aside.
- In a stand mixer fitted with the whisk attachment, beat the eggs with the sugar at medium speed until thick and pale, about 5 minutes. Beat in the vanilla. Using a rubber spatula, fold in the melted chocolate, then fold in the flour mixture. When a few streaks of flour still remain, add in the chocolate chips and stir just until everything is combined.
- Scrape the batter into a shallow bowl or baking dish, cover, and freeze until well chilled and firm, about 1 hour.
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Working in batches, scoop ~2-TB-size mounds of dough onto the prepared baking sheets, spacing about 2 inches apart. (I fit 8 cookies per tray.)
- Bake for 10-12 minutes, rotating the pans halfway through baking, until the cookies are dry around the edges are cracked on top.
- Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely.
- When it comes to chocolate, I consistently use 60% Ghirardelli chocolate (both for the bars and chips). It's readily available at most all grocery stores, and I find it provides the "chocolate-y-ness" most people connect with. Guittard 63% chips and 70% bars (both in red packaging) is another favorable option.
- If your bag of chocolate chips is only 10 ounces (as with Ghirardelli's) - no worries! Just use that. No need to buy an extra bag to round out the full 12 ounces called for.
- Be sure the eggs are at room temperature so the warm, melted chocolate doesn't seize when added to the whipped egg-sugar mixture.
- Upon pulling the dough from the freezer, you may need to let sit on the counter for a bit, until scoopable, and/or bake the first, straight-from-the-freezer batch for an extra minute-ish. Just be sure not to over bake. You want these cookies to be fudgy!
- This is the cookie scoop I use and swear by.
- Recipe is slightly adapted from here.
Keywords: Belinda Leong, b. Patisseri, San Francisco, brownies, cookies, brownie cookies, chocolate cookies