Double Chocolate Cookies

Makes 3 1/2 dozen

Source: CI 9/99

Using both semisweet chocolate and cocoa produces a deep chocolate flavor in these cookies. If you really want chocolate, add chocolate chips for Triple Chocolate Cookies.

2	cups	all pupose flour (plain)	10	ounces	285	grams
2	tsp	baking powder			10	ml
1	tsp	salt			5	ml
½	cup	cocoa (Dutch processed)	2	ounces	60	grams
4	large	eggs
2	tsp	vanilla			10	ml
2	tsp	espresso powder			10	ml

2	cups	semisweet chocolate chips, melted	12	ounces	340	grams
10	Tbs	butter	5	ounces	140	grams
1½	cups	brown sugar (demerara)	12	ounces	340	grams
½	cup`	sugar (caster)	3½	ounces
2	cups	semisweet chocolate chips (optional)	12	ounces	340	grams

Sift together the first four ingredients and set aside.

Beat eggs and vanilla with a fork, sprinkle with coffee powder and set aside to dissolve.

Melt the 2 cups chocolate chips and set aside.

Beat butter until smooth, add sugars, then eggs one at a time, beating after each.

Add the melted chocolate in a steady stream while beating on low.

Add the flour mixture while beating on low and mix until combined, about 40 seconds. Do not over beat.

Mix in the chocolate chips, if using.

Cover and store at room temperature for 30 minutes. This should allow the mixture to thicken up enough to scoop easily.

Preheat oven to 350°F [180°C]

Using a 1¾” food scoop, place the balls of dough on parchment line baking sheets.

Bake 10 minutes. Cool another 10 minutes on the sheets before removing.

If you find typographical errors or have any other problems when looking at the site please send the Webmaster e-mail describing the problem and the page involved.