Do you have a chocolate tooth? Do you like soft, chewy, fudgy, rich cookies you can just sink your teeth into and have your eyes roll to the back of your head? Break out the good chocolate then and try this recipe.
|I baked a cookie in a mini skillet and topped with ice cream|
1 cup + 3 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup + 2 tablespoons packed light brown sugar
2 large eggs
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips
- Place semisweet chocolate chips and butter in the top half of a double boiler set over hot water. Heat, whisking until melted and smooth; set aside.
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder and salt; set aside.
- In a separate medium-sized bowl, whisk together the sugars, eggs, milk and vanilla.
- Add the dry ingredients to the wet ingredients and stir to combine; do not overmix.
- Fold in the chocolate-butter mixture and the milk chocolate chips into the batter, stirring until just combined. Dough will be soft. Cover and chill for 10-15 minutes.
- Portion dough into golf-ball-size dough balls, cover and chill or freeze for several hours or overnight.
- When ready to bake, preheat oven to 325 degrees F. Line two baking sheets with parchment paper. Evenly space frozen dough balls, reduce heat to 300 degrees and bake for 18-20 minutes. Cool cookies completely before serving.