Deep, rich chocolate encases more chocolate in this chocolate-lover's dream of a cookie! With no refrigeration required, you can be enjoying these cookies in as little as 30 minutes.
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Ingredients
57gramsbittersweet or unsweetened chocolate(2 ounces)
96gramsall purpose flour(1½ cups)
133gramsrye flour(2 ½ cups)
33gramsDutch process cocoa(⅓ cup)
¼teaspoonsalt
½teaspoonbaking powder
½teaspoonbaking soda
½teaspoonespresso powder(optional)
8Tablespoonsbutter, at room temperature(½ cup)
114gramsgranulated sugar(1 cup plus 2 Tablespoons)
120gramslight brown sugar(1 cup plus 2 Tablespoons)
1large egg, at room temperature
½teaspoonvanilla
85gramssemi-sweet chocolate chips(½ cup)
85gramsmilk chocolate chips(½ cup)
Instructions
Preheat oven to 375°F. Line baking sheets with parchment paper.
Bring a small pot of water to a boil. Place the bittersweet or unsweetened chocolate in a heat proof bowl. When the water comes to a boil, remove it from the heat. Place the bowl of chocolate over the hot water. (The water should not touch the bowl.) Allow to sit for 3-5 minutes, then stir until the chocolate is fully melted. Remove the bowl from over the pot, wipe the bottom of the bowl dry, and set aside.
In a small bowl, whisk together the flours, cocoa, salt, baking powder, baking soda and espresso powder (if using). Set aside.
In the bowl of an electric mixer, cream together the butter and sugars. Beat for a minute or two until the mixture is light and fluffy. Mix in egg and vanilla until fully combined.
Add the melted chocolate to the butter/sugar/egg mixture and beat until fully combined.
Mix in dry ingredients just until fully combined. Stir in chocolate chips.
Portion and mound the cookies into 30 gram balls, flattening each slightly. Place on prepared baking sheets, about 2-inches apart. Top each cookie with additional milk chocolate chips. Bake for 8-10 minutes. Cool for a few minutes, then remove the cookies to a wire rack to cool completely.
Notes
You can microwave the chocolate to melt it in 5-10 second intervals. I do not trust the microwave though, so I tend to use the double boiler method described in the recipe.
Espresso powder is fully optional here. If used, it further enhances the chocolate flavor.
Rather than half semi-sweet and half milk chocolate chips, you can use 170 grams (1 cup) of just milk chocolate. I do not recommend using just semi-sweet. Or use peanut butter chips for part or some of the chips.
This recipe can easily be doubled.
The baked cookies freeze beautifully. Wrap in a ziplock bag. They will defrost in 10-15 minutes at room temperature.