Monday, November 9, 2009

Double Chocolate Cookies

Decadent and delicious.  These double chocolate cookies are guaranteed to blow your mind.  These rank up there with some of the best cookies I've ever made --- and perhaps ever eaten.  Sometimes double chocolate cookies have a dry and bland cookie portion, but these cookies have a rich cookie combined with rich chocolate chips.  Let's just say you probably won't be eating more than a couple of these in a row because they are that decadent.  I can eat about ten chocolate chip cookies in a row, but double chocolate cookies are another story.

And in case you were wondering, yes, these are better than brownies. 

First, run off to your local grocery store and pick up not one, but two bags of chocolate chips.  One should be semi-sweet chips and the other should be 60% cacao chips.  Hopefully you won't pick up a bag at the store only to find that someone opened it (to steal a taste perhaps?) and then dump an entire bag of chips all over the floor.  Cough, cough.  I then proceeded to sneak away only to have the wheels of my cart get stuck on some chips and leave chocolate streaks all over the place.

Don't worry, I notified the store that "someone" spilled some chocolate chips in aisle nine.  

So let's get things started.  In your electric mixer, mix one cup sugar (that's all you need when you have two bags of chips)...

And three eggs.  Mine happened to be three different colors because I'm fancy like that.

Mix the eggs and sugar until thick.

If you happen to have a double boiler, now is the time to break it out.  But if you are woefully unprepared like me, just take a large mixing bowl and place it over an inch or so of simmering water. 

In the mixing bowl that is starting to steam up add 6 tablespoons butter and 1 bag of 60% cacao chips.  I do not recommend eating these chips because they taste like chocolate and dirt mixed together.  Okay, not that bad.  They just taste like extremely bitter chocolate, and what's the fun in that. 

Melt your butter and chips in your faux double boiler and mix until it's one big rich beautiful thing.

To your thickened egg-sugar mixture add the melted chocolate and butter.  Stir with your electric mixer until combined.

In a small bowl mix 1/3 cup flour and 1/2 teaspoon baking powder and add it to your electric mixer.  Mix on medium low speed until combined, being sure to scrape down the sides as you go.

One last step - you're almost there.  Pour in your bag of semi-sweet chips, and yes, you can eat these chips without any bitterness issues. 

Gently mix in the chips with a spatula and try to refrain from just eating the whole bowl-full of batter. 

Now for the only somewhat tricky part of the recipe.  Divide the dough in two and roll into 2 inch by 12 inch logs with plastic wrap.  Place in the fridge for at least one hour.  When you can't take the wait any longer, take the dough logs out of the fridge and cut into 3/4 inch slices.

Place the dough on cookie sheets, and I strongly recommend you use my new friend, parchment paper. 

Bake at 375 degrees for 12 to 14 minutes until your house fills with an unmistakable double chocolate smell.

This recipe makes 24-26 cookies, but I guarantee these cookies go much farther than regular chocolate chip cookies.  They are richer than any cookie I've ever had, but in a good way.  It's nice to be satisfied by your dessert instead of always wanting 10 more cookies. 

With all the desserts I make, we have to do a fair amount of sharing with friends in order to avoid breaking 300 pounds.  Everyone that sampled the batch was thoroughly impressed.  Everyone likes chocolate and it's fun to have something different than the regular chocolate chip cookie all the time.  So make these and eat 'em all or be generous to those around you.  Your call.

Double Chocolate Cookies
By Ghiradelli
1 bag (12 oz) semi-sweet chocolate chips
1 bag (11.5 oz) 60% cacao bittersweet chocolate chips
6 tablespoons butter
3 eggs
1 cup sugar
1/3 cup flour
1/2 teaspoon baking powder

In electric mixer, mix 3 eggs and 1 cup sugar until thick.  In double boiler, melt 6 tablespoons butter and 1 bag 60% cacao chips.  Add chocolate-butter mixture to electric mixing bowl and combine with eggs and sugar.  In a small mixing bowl combine 1/3 cup flour and 1/2 teaspoon baking powder and add to electric mixing bowl.  Combine on low speed, scraping down sides of the bowl as you go.  With a spatula stir in the bag of semi-sweet chocolate chips.  Roll dough in plastic wrap into two 2 inch by 12 inch logs.  Place dough in the fridge for at least an hour.  When ready, remove dough from fridge and cut into 3/4 inch slices.  Place cookies on cookie sheets lined with parchment paper and bake at 375 degrees for 12-14 minutes.  Allow cookies to cool on cookie sheets for at least a little before chowing down!


  1. That first picture made me want to lick my computer screen. Looks so yummy! (And great photos!)

  2. OMG!!! This looks soooo good!! I love your step by step pictures as well!! Super useful!
    Would you mind checking out my blog? :D

  3. What lovely process photos!! YUMMMY cookies!


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