I’m really not one for chocolate chocolate chip cookies. In fact, as my husband drools for anything dark chocolate, I’m always looking for the strawberry shortcake slices. But this recipe is d.i.f.f.e.r.e.n.t. I mean when I make this, I end up eating five or seven cookies within the first hour of their coming out of the oven. You can also hear me the next day saying “Damn, these ARE good cookies.”It’s not a complicated recipe – but I do think if you’re going to make excellent cookies, you really should buy as
organic ingredients as you can. You can totally taste the difference.
½ lb organic butter, room temperature
1c organic sugar
1c organic light or dark brown sugar
2 tsp vanilla extract
2 eggs, room temperature
⅔ c high quality, unsweetened cocoa
2c organic white flour
1 tsp baking soda
1 tsp kosher salt
1 ½ lbs high-quality dark chocolate
- Preheat the oven to 350 degrees F.
- Cream the butter and sugars using an electric mixer or by hand till it’s light and fluffy.
- Add vanilla, then eggs one at a time.
- Add the cocoa and mix.
- In a separate bowl, sift together the flour, baking soda and salt. Then, mix them into the chocolate mixture.
- Fold in the dark chocolate.
- Roll into balls the size of truffles and lay on a cookie sheet.
- Dampen hands and flatten each ball slightly.
- Bake for 15 minutes. Remove from oven and let stand for 5 minutes before transferring to a cooling rack.
If you want to make jumbo cookies, bake for 18 minutes. Whichever size you make, be sure to seal your cookies in an airtight container!
I’ve also frozen this dough for up to 4 weeks to make cookies and they are still pretty good.