I woke up this morning dreaming about stirring melted chocolate. It was very vivid and while that is better than waking up having the refrain from “Momma Tried” running through your head, it is still something that stays with you for a while after you get up.
I decided to go where my subconscious led me and made these chocolate, chocolate chip cookies. Basically, you melt 4 tablespoons of the butter with 4 ounces of semi-sweet chocolate. More chocolate is more better! They are crisp on the edges and chewy in the center – yummy!
Chocolate, Chocolate Chip Cookies
4 ounces semi sweet chocolate
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter (two sticks), divided
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
1 (12 ounce) package semisweet chocolate morsels
1 cup toasted, chopped nuts, optional
flake salt for sprinkling, optional
Melt 4 ounces of semi-sweet chocolate with 4 tablespoons of the butter in a double boiler. Remove from heat and allow to cool slightly.
Combine flour, baking soda and salt in small bowl.
Beat remaining butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Pour in melted chocolate. Gradually beat in flour mixture. Stir in morsels and nuts, if using.
Refrigerate the dough for at least an hour to give the flour proteins and starches a chance to rest. While Jacques Torres would have you rest the dough 24 to 72 hours, I’m not wired to be able resist that kind of temptation. An hour is my max and it is still an effort to not to sneak out all the cookie dough during that time.
Preheat oven to 350 degrees F. Remove dough from the refrigerator and drop by rounded tablespoon onto ungreased baking sheets. Sprinkle lightly with flake salt, if desired.
Bake for 10 to 12 minutes or until they are slightly firm in the center. Remove from the oven and cool on baking sheets for 2 minutes; remove to wire racks to cool completely.