Totally Chocolate Chocolate Chip Cookies

Recipe by grandma2969
READY IN: 38mins
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Position a rack in the middle of the oven --
  • Preheat the oven to 325*.Line two baking sheets with parchment paper.
  • Put 2/3 cup of the chocolate chips in a heatproof container or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler).
  • Stir the chocolate chips until melted and smooth --
  • Remove from the water and set aside.
  • Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.
  • In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar,and the granulated sugar until smoothly blended, about 1 minute.
  • Stop the mixer and scrape the sides of teh bowl as needed during mixing.
  • On low speed, mix in the melted chocolate chips until blended.
  • Add the egg and vanilla, mixing until blended, about 1 minute.
  • Add the flour mixture, mixing just until it is incorporated.
  • Mix in the remaining 2 cups chocolate chips.
  • Using an ice scoop or measuring cup with 1/4 cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies 3" apart.
  • Bake the cookies one sheet at a time, until they crack slightly on top and a toothpick inserted in the center of a cookies comes out with moist crumbs, not wet batter, about 18 minutes.
  • If the toothpick penetrates a chocolate chips, test another spot --
  • Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely.
  • The outside of the cookies will become crisp as the cookies cool.
  • The cookies can be stored in a tightly covered container at room temperature for up to 4 days.(they won't last that long).