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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!

Ingredients:
1 1/4 cups all-purpose flour
2 tablespoons unsweetened Dutch-process cocoa powder (Fair Trade preferred)
1 teaspoon baking powder
3/4 teaspoon salt
1 pound fine-quality bittersweet chocolate (Fair Trade preferred) 
1 stick (1/2 cup) unsalted butter
1/2 cup sugar
3 large eggs

Directions:

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.


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