Best Totally Chocolate Chocolate Chip Cookies Recipes

TOTALLY CHOCOLATE CHOCOLATE CHIP COOKIES

Steps:

• Position a rack in the middle of the oven --
• Preheat the oven to 325*.Line two baking sheets with parchment paper.
• Put 2/3 cup of the chocolate chips in a heatproof container or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler).
• Stir the chocolate chips until melted and smooth --
• Remove from the water and set aside.
• Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.
• In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar,and the granulated sugar until smoothly blended, about 1 minute.
• Stop the mixer and scrape the sides of teh bowl as needed during mixing.
• On low speed, mix in the melted chocolate chips until blended.
• Add the egg and vanilla, mixing until blended, about 1 minute.
• Add the flour mixture, mixing just until it is incorporated.
• Mix in the remaining 2 cups chocolate chips.
• Using an ice scoop or measuring cup with 1/4 cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies 3" apart.
• Bake the cookies one sheet at a time, until they crack slightly on top and a toothpick inserted in the center of a cookies comes out with moist crumbs, not wet batter, about 18 minutes.
• If the toothpick penetrates a chocolate chips, test another spot --
• Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely.
• The outside of the cookies will become crisp as the cookies cool.
• The cookies can be stored in a tightly covered container at room temperature for up to 4 days.(they won't last that long).

TOTALLY CHOCOLATE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325. Melt the 4 oz of chocolate.
• Measure the flour, cocoa, baking soda, and salt into a bowl.
• Cream the butter and two sugars in another bowl.
• I use my freestanding mixer, itself a source of comfort for me.
• Add the melted chocolate and mix together.
• Beat in the vanilla extract and cold egg, and then mix in the dry ingredients.
• Finally stir in the chocolate chips.
• Scoop out 1/4 cup sized mounds--an ice cream scoop and a palette knife are the best tools for the job--and place on a lined baking sheet about 2 1/2 inches apart.
• Do not flatten them.
• Bake for 18 minutes, testing with a cake tester to make sure they come out semi-clean and not wet with cake batter.
• If you pierce a chocolate chip, try again.
• Leave to cool on the baking sheet for 4 to 5 minutes, then transfer them to a cooling rack to harden as they cool.