Double Chcolate Cookies

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

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

1

cups

brown sugar (demerara)

12

ounces

340

grams

cup`

sugar (caster)

3

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 350F [180C]

Using a 1” food scoop, place the balls of dough on parchment line baking sheets.

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

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