Totally Chocolate Chocolate Chip Cookies

Fall's not here...winter is. Is it freezing or is it just me being a pansy ass? It's cold! I am counting down the days I'll be leaving on a 30 hour flight home to a tropic country, yipppeeee!

And to cheer up the mid-week, here's a super chocolatey recipe from a batch of cookies I baked 2 months ago. I'm catching up I swear...

Totally Chocolate Chocolate Chip Cookies

- 2 2/3 cups dark chocolate chips

- 1 cup flour

- 1/4 cup unsweetened cocoa powder


- 1 teaspoon baking soda


- 1/2 teaspoon salt


- 1/2 cup unsalted butter, slightly softened


- 1/2 cup packed light brown sugar


- 1/4 cup granulated sugar


- 1 large cold egg


- 1 teaspoon vanilla extract



1. Preheat the oven to 325ºF. Line 2 baking sheets with parchment paper.



2. Melt 2/3 cup of the chocolate chips in a heatproof bowl over a double boiler. Stir the chocolate chips until melted and smooth. Set aside to cool.



3. Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.

4. In a large bowl, beat the butter, brown sugar and granulated sugar until smoothly blended, about 1 minute.


5. Mix in the melted chocolate chips until blended.

6. Add the egg and vanilla, mixing until blended, about 1 minute.

7. Add the flour mixture, mixing just until it is incorporated.

8. Mix in the remaining 2 cups chocolate chips.



9. Using a tablespoon, scoop balls of dough onto the prepared baking sheets, spacing the cookies 2 inches apart.



10. Bake the cookies until they crack slightly on top and a toothpick inserted in the center of a cookie comes out with moist crumbs, not wet batter, about 18 minutes.