November 19, 2016
The ultimate chocolate cookie. For a gluten free option, substitute your favorite gluten free flour mix for the all purpose flour, you won’t even know the difference.
Yield 2 Dozen
- 4 Ounces Unsweetened Chocolate
- 12 Ounces Bittersweet Chocolate (60-70%)
- 2 Ounces Unsalted Butter
- 4 Eggs
- 1 1/2 Cup Sugar
- 1 Teaspoon Vanilla
- 1/2 Cup All Purpose Flour
- 1/2 Teaspoon Salt
- 1 1/4 Teaspoons Baking Powder
- 6 Ounces Chocolate Chips
Place the Chocolate Chips in the freezer.
In a bowl over a simmering water bath, melt together the unsweetened chocolate, the bittersweet chocolate and the butter. Let cool slightly.
Meanwhile, combine the flour, baking soda and salt.
Combine the eggs, sugar and vanilla and whip until light and fluffy (to ribbon).
Stir the melted chocolate into the whipped egg mixture. Fold in the flour. Add the chocolate chips.
Scoop with a 2 ounce ice cream scoop and bake at 350° for 7-9 minutes, until shiny and slightly cracked on top.
These can be scooped and frozen for baking off later. They are great to have in the freezer. I tend to flatten the tops a little bit before I freeze them so that the cookie is not a tall mound. Not that that is so bad if you would prefer to skip the flattening step. From the freezer, the cookies will take a little longer to cook, about 12-14 minutes.