Wednesday, July 23, 2014

Death by Chocolate Chocolate Chip Cookies

Death by Chocolate Chocolate Chip Cookies - made dough July 12, 2014 from Imperial Sugar
You'd think by the chubbiness of these cookies, this is another recipe from Averie Cooks, my go-to source for fat, chubby, thick, sink-your-teeth-into-them cookies. But nope, I actually found this one on Imperial Sugar via pinterest.
When you pair the word "death" with "chocolate", you know there's something there worth looking into, right? I added the second "chocolate" in the title because that seemed appropriate. One "chocolate" simply wasn't enough.
I was pleased by how these turned out since they didn't spread much and, thanks to freezing the dough before baking and then underbaking, they came out nice and fudgy. There's no point in baking with chocolate if it's not going to turn out fudgy. So say the Baking Gods.
When I first made the dough, I did find it a bit soft so it was hard to get the dough balls to keep their round shape. They had a tendency to flatten before they chilled properly. If that happens to you, chill the dough in the mixing bowl briefly (5-10 minutes ought to do it) then shape into golf-ball-size dough balls. You don't want to chill it for too long before portioning out or it'll be that much harder to shape properly. You want it chilled just long enough to hold its shape but not so long as the dough becomes difficult to scoop out.
Time these in the oven but if you forget (ahem, yup I forgot), then the safest way to go by appearance is if the middle no longer looks so shiny. Shiny means the dough is still raw and glistening from the melted butter. You want just the barest look of "crust" on top that appears dry but you don't want to bake long enough that cracks form in the crust or the cookie really will be dry. Let cool completely or cookie will be too mushy. The best way to appreciate the fudgy interior is if the cookie is completely cooled. That's my preference anyway.
8 ounces semisweet chocolate, melted
2 1/4 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, room temperature
1 1/4 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
  1. In a large bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together for 2 minutes until light and fluffy.
  3. Add melted chocolate and stir until combined.
  4. Beat in eggs and vanilla until smooth and incorporated.
  5. Stir in dry ingredients into chocolate mixture until dough forms. Do not overmix. Fold in chocolate chips.
  6. Chill dough briefly until firm enough to mold into golf-sized dough balls. Portion into dough balls and freeze until firm or overnight.
  7. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Space dough balls evenly on the baking sheet and bake for 12-13 minutes until edges are set.
  8. Cool on baking sheet for 3 minutes then transfer to wire rack to finish cooling. Repeat with remaining cookie dough.

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