Dark Chocolate Cookies

Dark Chocolate Cookies - made dough February 6, 2016 from Milk & Cookies by Tina Casaceli

I've been back to baking once a week for work, bringing in treats every Monday morning. It's always Monday since I only have time to bake on the weekends. It's much easier then, especially with cookies since I can make the cookie dough at my leisure (typically Saturdays after my workout), freeze it and bake off the dough on Sunday night.

This was a nicely chocolaty cookie, especially when you use the good cocoa like Pernigotti. The dough is easy to work with and portion off into dough balls. I like to press chocolate chips on the outside of each dough ball to make sure you get some extra chocolate goodness in each cookie.

As always, don't overbake the cookies. Time them since it's hard to tell by appearance alone with chocolate cookies whether they're done or not. I can usually get a good sense of done-ness by evaluating the middle of the cookies. As long as the middles are still raw-looking and shiny, the cookies aren't done. But you don't want them completely puffed up and cracked either or that means they're overbaked. Let cool completely for the complete fudgy goodness (as opposed to warm chocolate mushiness).

2 1/4 cups all-purpose flour
1/4 cup (3/4 ounce) Dutch process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) unsalted butter
3/4 cup (5 ounces) granulated sugar
3/4 cup (5 ounces) light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 1/2 cups (9 ounces) semisweet chocolate chips

1. Combine flour, cocoa powder, baking soda, and salt in a mixing bowl; set aside.
2. Cream the butter in the bowl of a standing mixer fitted with the paddle attachment, beating for about 3 minutes or until light and creamy. Gradually add the granulated sugar then the brown sugar, baking until very light and creamy.
3. Combine the eggs with the vanilla. Add the egg mixture in two parts and beat to incorporate, scraping down the sides of the bowl with a rubber spatula after each addition. 
4. Gradually add the reserved dry ingredients, beating just until streaky. Remove the bowl from the mixer and scrape the paddle clean. Add the chocolate chips and incorporate with a wooden spoon; do not overmix.
5. Portion into golf-ball-size dough balls and chill or freeze, covered, for several hours or overnight. 
6. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space dough balls 2 inches apart.
7. Bake for 12-15 minutes or until middles no longer look raw or shiny. Remove from oven, let cool for 2 minutes then, using a metal spatula, transfer to a wire rack to cool completely.