I obviously do not want to harm anyone by sharing this killer recipe, but I am almost 100% positive these cookies will make you weak at the knees.
“Falling to the ground in a chocolate trance” sums these up quite nicely.
My sisters and parents visited me in Baltimore recently and I wanted to bake a treat to ”wow” them.
Coming from a family who tears through a box of Godiva chocolates, fights over the last gourmet chocolate pretzel, and grew up with chocolate chip waffles* on Sundays… I knew something with CHOCOLATE would make my family smile.
Chocolate to the rescue yet again. I’m stealing hearts one chocolate chip at a time.
*I am the boring little sister who prefered waffles plain, sans chocolate chips. I’m such a snoozefest.
Today, you’re getting 3 forms of chocolate in each bite of this fudgy cookie. A chocoholic’s pure dream. It’s the exact same cookie dough recipe I used for my York Peppermint Patty Fudge Cookies. Oh my heavens were THOSE something to faint over.
Into this dough went melted pure chocolate, unsweetened cocoa powder, and semi-sweet chocolate chips. I added the peanut butter chips for fun because it’s rare I can have chocolate without my peanut butter.
Along with the chocolate, this cookie dough has your standard cookie suspects: eggs, flour, and sugar. The cookie dough recipe is pretty basic and comparable to a brownie recipe. There’s also a sprinkle of baking powder to give the cookies some lift and brown sugar to keep the cookies soft.
So what do they taste like? Well, as the name suggests… chocolatey. But a deep, intense chocolate.
There’s no other way I’d have it.
Biting into one, think of a dense fudge truffle with a little chew. The centers are super-thick and moist, but not greasy or underbaked tasting – a texture battle you can sometimes face with brownies or cookies.
I overloaded the cookies with peanut butter chips in addition to the chocolate chips for obvious reasons. The peanut butter bombs dotted through the soft fudgy interior and exterior not only provided a flavor break from the chocolate, but they totally look cute too.
If the quintessential pairing of peanut butter and chocolate isn’t your thing,
you are crazy then by all means, leave out the peanut butter chips.
You could sub some toffee, pecans, chunks of Snickers, or more chocolate instead.
It’s ok, I’d forgive you.
These cookies are like gold. A surefire way to please a crowd. My family absolutely loved them and the few we had leftover didn’t even make it more than 30 seconds in my kitchen.
You should never trust a gal around her peanut butter and chocolate.
*I must warn you that you may witness the truly hypnotizing effect of chocolate after baking these cookies. You won’t be able to speak or think about anything other than these cookies.
Makes 2 dozen cookies. Cookies stay fresh and soft at room temperature in an airtight container for up to 7 days. Cookies freeze well.
- 1 cup + 1 Tablespoon all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 ounces semi-sweet chocolate, chopped (I used 2 Ghirardelli bars)
- 2 large eggs
- 1 teaspoon vanilla extract
- 5 Tablespoons unsalted butter, softened to room temperature
- 3/4 cup light brown sugar
- 1/4 cup sugar
- 1 cup semi-sweet chocolate chips
- 1 cup peanut butter chips
- Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
- Melt the chocolate in the microwave for about 1 minute. Stir. Continue to melt in 30 second increments until fully melted and smooth. Set aside.
- In a small bowl, whisk the eggs and vanilla. Set aside. With an electric or stand mixer with paddle attachment, beat the butter until smooth and creamy – about 1 minute. Beat in the sugars, scraping down the sides every 10 seconds or so. The mixture will be granular.
- Mix in the beaten egg/vanilla until incorporated. Add the chocolate in a steady stream and beat until combined. Add the dry ingredients on slow speed. Fold in the chocolate chips and peanut butter chips. Do not overmix at any point in this process.
- Chill dough for at least 30 minutes. Preheat oven to 350 degrees F.
- Scoop about 2 Tbsp of dough and roll into a ball. Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft. They will firm up as they cool.
- Allow cookies to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
adapted from Cooks Illustrated
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Chocolate: solving all of life’s problems.
And looking darn tasty doing it.