CHOCOLATE CHOCOLATE CHIP COOKIES
Categories Cookies Chocolate Dessert Bake Picnic Super Bowl Vegetarian Kid-Friendly Oscars Back to School Winter Birthday Family Reunion Potluck Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 36 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. and line a large baking sheet with parchment paper.
- Into a bowl sift together flour, cocoa and baking powders, and salt. Coarsely chop chocolate. In a double boiler or a large metal bowl set over a saucepan of barely simmering water melt butter with three fourths chocolate, stirring until smooth.
- Remove chocolate mixture from heat and stir in sugar. Stir in eggs 1 at a time until combined well and stir in flour mixture until just combined. Chill dough, covered, at least 10 minutes and up to 1 hour.
- Drop rounded tablespoon measures of dough about 1‚ inches apart onto baking sheet and stud each cookie with a few pieces remaining chocolate. Bake in middle of oven 10 minutes, or until just set. Cool cookies on sheet on rack 5 minutes and transfer with a spatula to rack to cool completely. Make more cookies with remaining dough in same manner. Cookies may be kept in an airtight container at room temperature 3 days.
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