Chewy Chocolate Cookies Recipe is my all time favorite when it comes to cookies.
December is Cookielove Month and I wanted to serve you the BEST cookies. These cookies are served to my guests frequently. They are chewy, moist and rich with chocolate flavor. I always add bittersweet chips to my recipe. If you love Chocolate Cookies this is the recipe for you. My recipe was adapted from Cook’s Illustrated. This cookie is perfect for your holiday Cookie Exchange Party!
Ingredients: • 2 cups unbleached all-purpose flour (10 ounces) Instructions: Melt the 16 ounces of chocolate chips in the microwave or over a double boiler then set aside. Add the flour, cocoa powder, baking powder and salt to a bowl then sift to remove the clumps. In a small bowl add the eggs, vanilla extract and espresso powder and stir to combine set aside. Heat oven at 350′ degrees with your rack in the middle position. Add the softened butter to a stand mixer and beat for about 15 seconds. Add the brown sugar and granulated sugar and beat until combined. Gradually beat in the egg mixture once combined then add the melted chocolate and chocolate chips mix until incorporated. On low speed gradually add the flour mixer, don’t over beat. Scrape the sides as needed. Once all combined place in the refrigerator for 45 minutes. On a baking sheet use parchment paper or silpat. Use scoop to make over-sized golf ball size cookie balls. Place cookie sheet in the oven and bake for about 10 minutes then rotate cookie sheet and bake for about 6-8 more minutes. Remove from the oven and place on a wire rack to cool. The cookie will appear a little undercooked but they will firm up once cooled. Makes about 2 dozen. Like I mentioned in the video if you don’t want to cook all your cookies at the same time put them in the freezer. Place them in a gallon size bag and remove a few at a time and bake just as if you made fresh cookies. Powered by Linky Tools Click here to enter your link and view this Linky Tools list… Badger Girl Learns to Cook, Baking and Cooking: A Tale of Two Loves, BigFatBaker, Bloc de Recetas, Bon a Croquer, CafeTerraBlog, Cake Duchess, Creative Cooking Corner, Easily Good Eats, Georgie Cakes, Hobby and More, Knitstamatic, Mike’s Baking, Mis Pensamientos, No One Likes Crumbley Cookies, Oh Cake, Queen’s Notebook, Savoring Every Bite, Simply Reem, Soni’s Food for Thought, Teaspoon of Spice, That Skinny Chick Can Bake, The Art of Cooking Real Food, The Spicy RD, The Wimpy Vegetarian, Vegetarian Tastebuds, Vegan Yack Attack. Share Your Favorite Recipes with Us!
• 1/2 cup Dutch Cocoa powder
• 2 tsp baking power
• 1 tsp salt
• 12 oz. semisweet chocolate, chopped
• 4 oz. bittersweet chocolate chips
• 12 oz. bittersweet chocolate chips
• 4 large eggs
• 2 tsp vanilla extract
• 2 tsp instant espresso powder
• 10 tbsp unsalted butter, softened
• 1 1/2 cups packed light brown sugar (10 1/2 ounces)
• 1/2 cup granulated sugar (3 1/2 ounces)
