Chocolate Chocolate Chip Cookies

Chocolate Chocolate Chip Cookies

I used to make a very similar cookie when my kids were growing up and I have bee trying to replicate them in a small batch recipe off and on for a couple of years. For whatever reason I had a lot of trouble getting this one to scale down to a dozen or less cookies and keep the both the texture and the taste I was after. I have finally arrived at what I believe is the closest to those I used to make (about 5 dozen per batch back then) in a small batch.

Because I use a dark cocoa my cookies are a very dark chocolate. You can use whatever cocoa you wish keeping in mind that the richness of the cookie will be determined by the cocoa. I typically use Hershey’s Special Dark Cocoa because I love a dark slightly bitter chocolate. If you do also and haven’t tried this variety of cocoa I do recommend you give it a try. I can find it in almost every grocery store I have looked. One big advantage (besides the taste) is that it is usually the same price as the regular Hershey’s Cocoa but with so much more flavor.

Like a lot of cookie recipes we start by creaming the butter and sugar together. Make sure your butter is at room temperature before you start this process. In this recipe I am using equal amounts of white granulated sugar and dark brown sugar. This gives a chewy rich cookie with a with a slightly crisp exterior. You could use a light brown sugar but the baked cookie will not be as rich or as chewy as intended.

 

Once you have a well creamed mixture add the vanilla, salt and egg yolk. I typically use Kosher salt because I like the tiny slightly salty bits in the baked cookie. If you use a fine salt be very careful of adding too much. Beat the mixture to combine everything very well.

Now in a separate bowl whisk together the flour, baking soda and cocoa powder until well combined. When making larger batches of cookies this was step I often skipped but for the small batches like this one it is really important to have the dry ingredients combined before you add them to the butter mixture. If you skip this you run risk of over beating the cookie mixture, resulting in a tough cookie.

 

 

Gently combine the dry ingredients with the butter mixture just until well mixed.

 

 

Now gently stir in the chocolate chips and the chopped nuts. Again being careful to not over mix.

Once everything is combined move the dough the refrigerator for at least 30 minutes. This is a must for this recipe otherwise the cookies will spread way too much.

 

Once well chilled use a cookie scoop to form equal size balls of the cookie dough. Roll them into balls, flatten slightly and bake at 350° F for about 9 minutes. Watch these carefully and pull them out when the outer edge of the cookies begins to set. They should be slightly puffed but not set in the middle.

 

Allow the cookies to remain on the baking sheet for 10 minutes before moving them to a wire cooling rack.

You should get around 1 dozen cookies.

You can find a downloadable/printable version of this recipe here.

Chocolate Chocolate Chip Cookies

¼ cup butter, room temperature

¼ cup granulated sugar

¼ cup dark brown sugar

½ teaspoon vanilla

¼ teaspoon Kosher salt

1 egg yolk

¼ teaspoon baking soda

½ cup all purpose flour

2 Tablespoons unsweetened cocoa powder

½ cup chocolate chips

¼ cup chopped nuts

In a medium mixing bowl beat the butter and sugars together until well combined and fluffy. Add the vanilla, salt and egg yolk and mix to combine well.

In a separate small bowl combine the baking soda, flour, and cocoa powder until well mixed.

Add the flour mixture to the butter mixture and mix just until well combined.

Gently stir in the chocolate chips and chopped nuts.

Chi ill the dough for 30 minutes.

Preheat oven to 350°F

Once the dough is chilled use a cookie scoop to scoop out the dough then using your hands roll each portion into a ball.

Place on an un-greased cookie sheet and bake at 350°F for 8 to 10 minutes. Mine usually take right about 9 minutes. Watch them carefully, because of the chocolate dough it is really easy to burn these. You want to remove when they are just starting to set around the edges.

Cool on pan for 10 minutes.

Move to a cooling rack to completely cool.

Yield 10-12 cookies.