A very dark, rich chocolate cookie for the true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies. These cookies keep well in the freezer (but you may have a hard time waiting for them to thaw before you eat them).
Ingredients
- squares unsweetened chocolate: 4 piece (1 ounce, chopped)
- semisweet chocolate chips: 1 cup
- butter: 6 Tbsp
- eggs: 3 piece
- white sugar: 1 cup
- ½ teaspoons vanilla extract: 1 piece
- all-purpose flour: 0.5 cup
- unsweetened cocoa powder: 2 Tbsp
- baking powder: 0.25 tsp
- salt: 0.25 tsp
- semisweet chocolate chips: 1 cup
Metric Conversion
Stages of cooking
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In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
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Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
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Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
