Recipe: Robin Benzle's Chocolate-Chocolate-Chocolate Chip Cookies

ROBIN BENZLE'S CHOCOLATE-CHOCOLATE-CHOCOLATE CHIP COOKIES

4 squares (1 oz. each) unsweetened chocolate, coarsely chopped
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs, beaten
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 (12 oz) package milk chocolate chips
1 1/2 packages (18 oz. total) semisweet chocolate chips (for topping)

Heat oven to 350 degrees F. Line baking sheets with parchment paper.

In top of a double-boiler over hot but not boiling water, melt unsweetened chocolate. Let cool slightly.

Meanwhile, in a food processor using plastic blade, mix together butter and both sugars until creamy. Beat in eggs and vanilla, then fold in melted chocolate; set aside.

In a medium mixing bowl, stir together flour, baking soda and salt. Gradually add to butter mixture, mixing just until blended. Quickly fold in only the milk chocolate chips. Drop by rounded teaspoonfuls onto parchment-lined baking sheets.

Bake for 13 to 15 minutes, or just until set (cookies will be soft). Let cool on pans for 1 minute before transferring to cooling racks. Let cool completely.

In the same double-boiler (no need to wash) melt semisweet chocolate chips.

Frost cooled cookies with melted chocolate, then let set.

Store in an airtight container. These taste best served with either cold milk or black coffee.

Makes 75 small cookies
Source: The Cleveland Plain Dealer Newspaper