Chocolate Chip Cookies
Chocolate Chocolate Chip Cookies: Preheat oven to
350 degrees F (177 degrees C) and place one oven rack in the top third of the
oven, and one oven rack in the bottom third of the oven. Line two baking
sheets with parchment paper.
Melt the 10 ounces of semi sweet chocolate in a
stainless steel bowl placed over a saucepan of simmering water. Remove from heat
and set aside to cool to room temperature.
In a separate
bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In the bowl of your electric mixer
(or with a hand mixer), beat the butter and sugars until
light and fluffy (2-3 minutes). Scrape down the sides of the bowl. Add the
melted chocolate and beat until well incorporated. Add the eggs,
one at a time, beating well after each addition. Then beat in the vanilla
extract. Add the flour in stages, mixing until incorporated. Fold in the the
chocolate chips and nuts.
Form dough into
balls, using 1/4 cup (55 grams) for each cookie. Place six balls of dough on
each baking sheet. With moistened hands, gently flatten each ball of dough into
a 2 inch (5 cm) diameter cookie. Bake the cookies for about 14 - 17 minutes,
rotating the baking sheets halfway through the baking time. The cookies are done
when they are just barely set in the center. They should still be soft. Remove
from oven and let the cookies cool a few minutes on the baking sheet before
transferring them to a wire rack to cool.
Makes about 20 cookies.
Chocolate Chip Cookies:
10 ounces (280 grams) semi
sweet chocolate, chopped (or 1 1/2 cups semi sweet chocolate chips)
1 2/3 cup (220 grams) all
1/3 cup (35 grams)
cocoa powder (not Dutch processed)
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (226 grams) unsalted
butter, room temperature
1/2 cup (110 grams)
1/2 cup (100 grams) white granulated
1 1/4 teaspoons pure
(125 grams) semi sweet chocolate chips
1 cup (100
grams) walnuts or pecans, chopped