Totally Chocolate Chocolate Chip Cookies
yields 12 cookies
1 2/3 (10 ounces) cups semi-sweet chocolate chips, divided
1 cup (6 ounces) milk chocolate chips
1 cup + 2 Tablespoons unbleached all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon espresso powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (4 ounces) unsalted butter at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 extra large egg at room temperature
1 teaspoon vanilla extract
Place 2/3 cup (4 ounces) of semi-sweet chips in a heat-proof bowl set over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Stir the chocolate chips until melted. Remove from the pot and set aside to cool slightly.
In a medium bowl sift together the flour, cocoa powder, espresso powder, baking soda, baking powder, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl using an electric mixer, beat the butter and sugars on medium speed until blended, about 1 minute. Scrape down the sides of the bowl. Reduce the speed to low and pour in the melted chocolate; mixing until blended. Scrape down the sides of the bowl again and add the egg and vanilla. Mix until blended, about 1 minute. Add the flour mixture, mixing just until incorporated. Mix in the remaining 2 cups of semi-sweet and milk chocolate chips.
Using a 2-ounce ice cream scoop, scoop mounds of dough onto a baking sheet lined with parchment paper. Cover the baking sheet well with plastic wrap and refrigerate for at least 24 hours.
When ready to bake, place a rack in the middle of the oven and preheat the oven to 350º F.
Prepare a separate baking sheet with a sheet of parchment paper. Transfer the chilled cookie dough mounds onto the prepared baking sheet, spacing 3-inches apart. Bake the cookies until they crack slightly on the top, about 18-20 minutes. Cool the cookies on the baking sheet for 5 minutes. Using a wide metal spatula, transfer to a wire rack to cool. Continue with the remaining cookies. The cookies can be stored in an airtight container for up to 4 days, but I highly suggest making them fresh before eating. Enjoy!
Printed from thegalleygourmet.net