Second recipe I tried from Soft, Thick, Chewy Cookies and this one fared better than the standard one for Chocolate Chip Cookies. It’s all about adding that second “Chocolate” in the title and in the dough. Chocolate Chocolate Chip Cookies are easy to mix together for the dough. The trick is in the baking. You don’t ever want to overbake cookies (or they’ll be dry) and you don’t especially want to overbake chocolate cookies. Because, you know, what a waste of chocolate.
But it’s easy to do since you can’t go by the color of the cookies as they’re baking because, yeah, they’re chocolate. “Golden brown” on a chocolate cookie just doesn’t work. I time chocolate cookies but I confess, sometimes I forget how long a batch has already been baking so I default to the appearance test. You want to bake the cookies only just until the middle no longer looks raw and shiny. The cookies will be puffed up but there shouldn’t be too many cracks yet. It’s okay (more than okay) if the middles sink a little after you take the cookies out. If they stay puffy, chances are you’ve overbaked it. It’s okay to underbake chocolate cookies since the chocolate will set as the cookies cool and that’s how you end up with a moist fudgy texture.
These weren’t super-duper chocolatey (see Essence of Chocolate Squares for my chocolate standard) but were chocolatey enough to earn their moniker. They did live up to the source cookbook title in that they were soft, thick and chewy.
½ cup (1 stick) unsalted butter
1 cup granulated sugar
1 large egg
¼ cup whole milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup chocolate chips
- Melt chocolate in the top of a double boiler over barely simmering water. Set aside to cool.
- In a mixing bowl, cream butter and sugar until smooth. Add egg, milk and vanilla and blend.
- Add melted chocolate and stir until just combined.
- In a separate bowl, mix flour, baking powder and salt. Add to creamed mixture. Stir in chocolate chips.
- Portion into golf-ball-size dough balls, cover and chill or freeze until firm, several hours or overnight.
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper and space dough balls evenly.
- Bake until middle no longer looks raw, about 12-15 minutes. Let cool on cookie sheets for 2 minutes then transfer to wire rack to cool completely.