Oh and since we're in Halloween candy season, this is a good cookie to incorporate with extra candy, depending on your tastes. I wouldn't go with candies that melt like caramels (Rolos, Milky Way Caramels, Milky Ways, 3 Musketeers) or anything with nuts (Snickers, Paydays) unless you like nuts in a fudgy cookie but those mini Hershey bars can easily be chopped up into chunks. Or peanut butter cups might work if you want less of a pure chocolate cookie and more of a chocolate and peanut butter combination. This is the time of year I tend to go down the Halloween candy aisle looking for what can be incorporated into baked goods as well as serve as what I give out on Halloween.
1/2 cup bread flour
1/4 cup unsweetened natural cocoa powder (as always, I use Pernigotti cocoa)
1 teaspoon baking powder
1/4 teaspoon salt, optional and to taste
8 ounces bittersweet chocolate (I used Lindt 70% and 85% bittersweet chocolate)
2 large eggs, lightly beaten
1 1/2 teaspoons vanilla extract
5 tablespoons unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 cup semi-sweet chocolate chips1 cup milk chocolate chunks
- In a medium-sized bowl, sift together the flours, cocoa powder, baking powder, and optional salt; set aside.
- In a medium microwave-safe bowl, melt the baking chocolate on high power for about 1 minute, stir, and continue to melt in 30 second increments until fully melted and can be stirred smooth; set aside.
- In a small bowl, whisk the eggs and vanilla; set aside.
- To the bowl of a stand mixer fitted with paddle attachment, beat the butter until smooth and creamy, about 1 minute. Add the sugars and beat to incorporate and mixture is uniform, 1 to 2 minutes. Add the egg-vanilla mixture and beat until incorporated, about 1 minute. Add the melted baking chocolate and beat until combined, about 1 minute. Add the sifted dry ingredients and beat to just incorporate them, about 1 minute. Do not overmix.
- Add the semi-sweet chocolate chips, chopped truffles (or chopped candy bar pieces; chopped to the size of a chocolate chip or just slightly larger) and the chopped Oreo cookies and beat for 10 seconds to just incorporate or fold in by hand. Chill dough for at least 15-20 minutes or until firm enough to make into golf-sized balls and hold their shape. Unbaked cookie dough can be formed into balls and stored in an airtight container or ziploc in the freezer for up to 3 months and baked straight from freezer to oven, extending baking time by a minute or two if necessary
When ready to bake, preheat oven to 350 F and line two baking trays with parchment paper; set aside. Place dough balls on a baking sheet, spaced about 2 inches apart. Bake for approximately 10 minutes. Let cool on baking sheet for 5 minutes before removing to wire racks to finish cooling.