Double Chocolate Cookie

There one word to describe this thick and chewy double chocolate cookie - sensational! It's called a double chocolate chip cookie, but really, it's more like hot fudge in a cookie form.

Start off with a pound of chopped semisweet chocolate and add cocoa powder, the Dutch process type that is less alkaline and denser than regular milk chocolate cocoa powder, and you have the makings of a chocolate lovers dream.

Follow the directions closely - you'll need to give the batter time to set up, meaning that the combined ingredients need a few minutes to absorb all the blended flavors. The result will be cookies that are like molten chocolate sauce, ready for instant devouring!

Ultimate Double Chocolate Cookie Recipe

1 pound semisweet chocolate, chopped in medium pieces
2 cups all purpose flour
1/2 cup Dutch process cocoa powder
4 large eggs
1/2 cup granulated sugar
1 1/2 cups golden brown sugar, packed
2 teaspoons baking powder
1 teaspoon kosher salt
2 teaspoons instant coffee, espresso or regular
10 tablespoons unsalted butter
2 teaspoons vanilla extract

Make a double boiler by setting a mixing bowl over a pot of simmering water. Melt the semisweet chocolate pieces, stirring until smooth, and then set the bowl aside.

In a separate bowl, sift together the flour, cocoa powder, baking powder and the kosher salt. Set this mixture aside.

With an electric mixer, cream the butter with the granulated sugar, then the brown sugar until light and smooth. With the mixer on medium, beat in the eggs, one at a time, until they are well incorporated. Lastly, mix in the instant coffee and vanilla extract.

Using a rubber spatula, scrape all the melted semisweet chocolate into the same mixing bowl as the sugar and eggs. Fold in the melted chocolate, and then stir in the flour mixture using a wooden spoon, mixing just until the ingredients come together.

Cover the bowl with plastic wrap, and let it stand for at least 45 minutes, until the dough sets up.

Preheat the oven to 350F. Line 2 cookie sheets with parchment paper.

Roll the cookie dough into balls about 1 inch. Place the rolled dough on the lined sheets at least 2 inches apart. Bake for 8 to 10 minutes in the preheated oven. The edges should be set, but the centers will still be very soft.

Let the cookies cool on the baking sheets for about 10 minutes, or until they firm up before transferring them to wire racks to cool completely.

These cookies can be stored in an airtight container between sheets of waxed paper for about 5 days, and they freeze very well if wrapped tightly in plastic wrap.

Food For Thought - For some people, a chocolate cookie is incomplete with out nuts. If you need the crunch, add 1/2 cup chopped walnuts to the cookie dough when you add the flour mixture to the melted chocolate and butter.

Proceed with the rest of directions as above.

More Chocolate Cookie Recipes

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop