Before I get to the requests that are rolling in for my 30 days of chocolate campaign for Valentine’s Day, I thought I would fulfill my own request first. I can’t stop thinking about chocolate cookies. And not just any chocolate cookie—a soft, chewy cookie chock full of melting chocolate chunks. Have you noticed that chocolate chips don’t melt very much in the oven? That’s why I used chocolate chunks for these cookies. The gooey factor was of high importance for my perfect chocolate cookies.
I also tipped in some espresso powder because I always love the way it makes the chocolate taste richer and fuller. If you get a chance in life to be richer and fuller, you should always take that chance. That said, it’s entirely optional. Don’t forgo the cookies if that’s the only ingredient you’re lacking. But also, um, don’t substitute coffee grounds. Definitely not the same.
I made Chocolate Ginger cookies a few years back that I still crave on a regular basis, but today is all about chocolate. Nothing but the chocolate. In all of its glory.
I hope these perfect little two-bite chocolate cookies make all of your chocolate dreams come true.
Please, keep your requests rolling in for chocolate desserts for Valentine's Day! I'm loving all the emails and comments with your ideas. Thanks so much! I can't wait to get to work!
Double Chocolate Chip Cookies
The most chocolaty cookies you can make! One is not enough!
Ingredients
- 4 tablespoons unsalted butter, softened
- ¼ cup + 2 tablespoons light brown sugar (packed)
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 3 tablespoons unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon instant espresso powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (heaping) chocolate chunks
- a pinch of large-grained salt for sprinkling (optional)
Instructions
- In a medium bowl, beat the butter with an electric mixer until fluffy, about 1 minutes.
- Next, add thebrown sugar and beat another minute.
- Add the egg yolk and vanilla extract and beat until well combined.
- In a separate bowl, whisk together the cocoa powder, flour, espresso powder, baking soda and salt until no lumps remain.
- Add the dry ingredients to the wet ingredients in two increments, mixing between each addition.
- Finally, stir in the chocolate chunks.
- Cover the dough and chill it for at least 1 hour. The dough can be made in advance or even frozen.
- When ready to bake, preheat the oven to 350°, and spray a cookie sheet with cooking spray (or, line it with parchment paper).
- Scoop out 9-10 dough balls and roll them in your hands to form a ball before placing them on the sheet.
- Bake for 8-10 minutes. Check the cookies at 8 minutes--if they smell fragrant and the edges are set, remove them from the oven. Sprinkle with the salt, if using.
- Let the cookies cool for 5 minutes on the baking sheet before serving.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 101Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 55mgSodium: 119mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 2g
Andrea {Chocolate and sea salt} says
WOW. These look amazing! Definitely trying these soon. Pinned!
Carla (@charliesue) says
YES! SOLD! Gah, I'm DROOLING over here. (Also still TOTALLY perfect for Valentine's Day too!!) :)
Megan @ MegGoesNomNom says
I made a batch of these this afternoon and - WOW! They were incredible. I used instant coffee granules (not grounds!!) in place of the instant espresso powder, and a hefty serving of chocolate chips in place of the chunks (really minor subs) and the results were A+! I love your recipes. Also my huz gave them a 10/10 (and I agree!)
Mitra says
Made these tonight. So rich and a little crumbly, perfect with a glass of milk. Husband loved em! Thanks
Taste USA says
Oldies, but goodies. I’m always on the lookout for new and exciting recipes, so I tend to forget about favorites from long ago. Thanks for reminding me to pause and look back every once in a while!
Nikki says
I made the batter and put it in the fridge like instructed but they were too crumbly to form into a ball. I double- checked everything and it's all right. I added the egg white back in and it worked perfectly. Definitely change the egg yolk only to 1 large egg.