Ahhh the love of chocolate heaven! These cookies are insanely chocolaty. The secret is in the large chunks of good quality chocolate, forming the cookies with a light hand and not over baking… Not an economical cookie mind you. Have I not had the ingredients already, the
chocolates alone would have been a 30 dollar investment. You only use
a portion of each bar, collectively 2 cups of chopped white, milk and dark chocolates. Since I have no cupboard
raiders anymore I always have Calebout. I stopped baking with chocolate
chips a while ago; the brand names that continue to make claims of “pure” are
anything but. For now it’s either Callebaut or Lindt… or Ghirardelli.
CHOCOLATY CHOCOLATE CHUNK COOKIES
1/2 cup butter, softened
3/4 cup sugar
1 tsp vanilla
1 egg
1-1/4 cups flour
1/4 cup cocoa
1/2 tsp soda [no more]
1/2 tsp salt
2 cups of the best quality of white, milk and dark baking chocolate [about 2/3 cup each]
- Line a large cookie sheet with parchment paper.
- Preheat the oven to 350F.
- Cut off chunks from each bar. Aim for about 2 cups of larger chunks of chocolate. There will be chunks and some finer shavings. But don’t worry, it’s all good.
- In a large bowl beat the butter, sugars, vanilla and the egg until fluffy.
- In a separate bowl, whisk together the flour, cocoa, soda and the salt.
- Add the flour mixture to the butter mixture and using a wooden spoon stir to combine.
- Scrape in the chocolate chunks including the shaved bits.
- Give it a stir to combine.
- Loosely gather up a chunk of dough with your fingers, about a size of a small egg, and plunk it down on the prepared cookie sheet at 2 -3 inch intervals. It is crucial not to squeeze the dough at any time. Don’t shape it at all. It will settle into a round shape as long as you leave sufficient space between the cookies to grow.
- Bake the cookies for 12 to 14 minutes. Do not over bake. They should be soft to the touch but will solidify as they cool.
- You can sample, but let the cookies solidify before moving them.
- Makes 15
