Chocolate Chocolate Chip Cookies
The ultimate treat for the die-hard chocolate fan. Newsletter editor Lynn Nichols makes these for special (and everyday) occasions and gets raves every time!
Preheat oven to 350°F.
Into a bowl sift together flour, cocoa and baking powders, and salt. Coarsely chop chocolate. In a double boiler or a large metal bowl set over a saucepan of barely simmering water melt butter with three fourths chocolate, stirring until smooth. Note: You can also do this in a glass bowl in the microwave, but you must be very careful not to burn the chocolate.
Remove chocolate mixture from heat and stir in sugar. Stir in eggs 1 at a time until combined well and stir in flour mixture. Add the remaining chocolate (cut into small pieces) until just combined. Chill dough covered, at least 10 minutes and up to 1 hour.
Drop rounded tablespoon measures of dough about 1 inch apart onto ungreased baking sheet. Bake in middle of oven 10 minutes, or until just set (they’re much better slightly underdone than overdone). Cool cookies on sheet on rack 5 minutes and transfer with a spatula to rack to cool completely. Make more cookies with remaining dough in same manner. Cookies may be kept in an airtight container at room temperature 3 days.
Special note: You can also make this recipe using chocolate chips in place of the bittersweet chocolate. Peanut butter chips also work well (if you’re so inclined).
Makes about 36 cookies.