Recipe: Totally Chocolate Chocolate Chip Cookies

TOTALLY CHOCOLATE CHOCOLATE CHIP COOKIES

2 2/3 cups semisweet chocolate chips
1 cup unbleached all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, slightly softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large cold egg
1 teaspoon vanilla extract

Position a rack in middle of oven, and preheat oven to 325 degrees. Line two baking sheets with parchment paper.

Put 2/3 cup chocolate chips in heat-proof container or top of double boiler and place it over, but not touching, saucepan of barely simmering water. Stir chocolate chips until melted and smooth. Remove chocolate container from water and set aside.

Sift flour, cocoa powder, baking soda and salt into medium bowl and set aside.

In large bowl, using electric mixer on medium speed, beat butter, brown sugar and granulated sugar until smoothly blended, about 1 minute. Stop mixer and scrape sides of bowl as needed during mixing. On low speed, mix in melted chocolate chips until blended, about 1 minute. Add flour mixture, mixing just until it's incorporated. Mix in remaining 2 cups of chocolate chips.

Using ice cream scoop or measuring cup with 1/4-cup capacity, scoop mounds of dough onto prepared baking sheets, spacing cookies 3 inches apart.

Bake cookies one sheet at a time until they crack slightly on the top and toothpick inserted in center of cookie comes out with moist crumbs, not wet batter, about 18 minutes. (If toothpick penetrates chocolate chip, test another spot.)

Cool cookies on baking sheets for 5 minutes, then use wide metal spatula to transfer them to wire rack to cool completely. Outsides of the cookies will become crisp as they cool.

Cookies can be stored in a tightly covered container at room temperature for up to 4 days.

Makes 12 cookies
Adapted from source: Big Fat Cookies by Elinor Klivans