**Resist the urge to bake the cookies longer than indicated; they may appear under baked at first but will firm up as they cool.**
I was tempted to call this death by chocolate cookies; I have gone to Heaven cookies; the ultimate chocolate cookies; but in the end I stayed true [at least in part] to the original name of this most delectable confectionary. Yes folks, these are no ordinary cookies, not with a pound of Callebaut chocolate plus with other chocolaty good things in them. I would warn the lickers; the temptation will be enormous to lick. Remember, not many people want to eat what you leave behind when you lick. Well all right, you will have to wash your hands a few times when you roll the cookies, because they do get sticky after rolling a dozen or so, but just lick before you wash your hands. About the hand washing, once the chocolaty bits are washed away, make sure to rinse your hands under cold water, and then dry them thoroughly. Additional heat would just make it harder to roll the remaining cookie dough. Julie has instructions to melt the chocolate in the microwave, but I rather not mess around with a pound of Callebaut. By the way, one pound of chocolate equals to 16 squares. Thank you Julie for these magnificent chocolate delights! [Julie's Recipe]
DOUBLE CHOCOLATE COOKIES
2 cups flour
1/2 cup good quality, unsweetened cocoa
2 tsp baking powder
1/2 tsp salt
16 oz semisweet bulk Callebaut or Ghirardelli chocolate
4 eggs
2 tsp vanilla extract
3/4 cup butter, softened
1 cups demerara sugar
1 cup sugar
1-1/2 cups pure chocolate chips
• The night before, put the butter on the counter to soften.
• Measure 2 cups of flour and 1/2 cup cocoa into a plastic container with a well fitting lid and place it in the freezer for the night.
• Next day add the chilled flour and cocoa to a larger bowl.
• Add 2 tsp baking powder and 1/2 tsp salt and whisk together with the chilled flour and cocoa. Then set aside.
• Place a small bowl over simmering water.
• Add the chocolate and let it melt until only small pieces remain.
• Remove from heat, stir and set aside.
• Beat the butter at medium speed until smooth and creamy.
• Beat in the sugars until combined, the mixture will look granular.
• Reduce the speed to low and gradually [not all at once] beat in the egg mixture until just incorporated.
• Add the chocolate in a steady stream and beat until combined, scraping the bottom and sides of the bowl with a rubber spatula.
• Add the dry ingredients and mix at low speed until just combined.
• Finally stir in the chocolate chips. Do not overbeat.
• Cover with plastic wrap and let stand at room temperature for 30 minutes.
• Preheat oven to 350F.
• Line 2 sheets with parchment paper [this is pretty important - if the cookies are baked on a greased baking sheet only, they will probably stick].
• Roll the dough on the palm of your hands into 1-1/2 inch balls and place them on the prepared cookie sheet, spacing them about 1-1/2 inches apart.
• Bake for 11 minutes or until the edges of the cookies begins to set but the centers are still very soft.
• Remove cookies and cool on the sheets for 5 minutes.
• Transfer to a cooling rack to cool completely.
• Repeat with remaining dough. Makes 36 good sized cookies
Just out of the oven
