Mmmmmmmmmmm chocolate. Just lots and lots of chocolate in these here cookies guys. A whole pound actually. Normally I can be counted on for using a whole pound of butter but a whole pound of chocolate might be a first for me. I got a new temporary job baking commercially for the first time in my life and after rotating huge sheet pans all day and all the other stuff that goes along with it I have to admit that I wasn’t all for making these cookies, but I’m glad I did. It certainly helped that it was a two step process so I just mixed the dough at night and baked them quickly in the morning. Easy squeezy. Plus I brought most of them to work with me, thus endearing me to many of my new co-workers. I’m not ashamed to admit that I occasionally buy people’s affection with foodstuffs – you have to play to your strengths in this life after all.
Double Chocolate Cookies
1/2 cup all purpose flour
1/2 t baking powder
1/2 t salt
12oz bittersweet chocolate, cut into smallish chunks (I cheated and used Ghirardelli Bittersweet Chips)
1 stick unsalted butter
4oz unsweetened chocolate, coarsely chopped
4 large eggs, at room temperature
1 1/2 cups sugar
1 1/2 T instant coffee powder
2 t pure vanilla extract
Whisk together the flour, baking powder and salt in a small bowl and set aside. Get a small pot of water on the stove at a simmer and place a stainless steel bowl over the top, making sure the bottom isn’t touching the water. Divide the bittersweet chocolate in half and place half in the stainless bowl with the unsweetened chocolate and butter. Keep an eye on the butter and chocolate and stir with a rubber spatula until everything is smooth and melted, then remove the bowl from the heat and set it aside. Don’t forget to turn the heat off on the stove or you’ll boil that little pot dry and that will suck.
Put the eggs, sugar, coffee, and vanilla in the bowl of a stand mixer and beat using the whisk attachment for at least 10 minutes until the mixture reaches the “ribbon stage.” This literally seems to take forever but it is actually only 10 minutes. To make sure you’ve achieved the ribbon stage, detach the whisk, dip it in the batter and wave it back and forth over the bowl. If the ribbon sits on top of the mix for a moment before sinking in, you’ve done it. If not, keep beating.
With the mixer on low, gradually add the warm buttery/chocolate mixture, then add in the dry ingredients. Remove the bowl from the mixer and fold in the remaining bittersweet chocolate chunks with a rubber spatula. Cover the bowl with plastic wrap and refrigerate it for at least a few hours (I did it overnight).
When you’re ready to bake, preheat the oven to 350 degrees and line 4 baking sheets with parchment. Using a medium-sized cookie scoop, portion out the dough onto the prepared sheets leaving at least two inches between each mound. I portioned out half and then mixed some dried cherries into the remaining dough because I LOVE dark chocolate & tart cherries together. This was a fabulous idea by the by.
Bake the cookies for 10-12 minutes, rotating the sheets halfway through baking. The cookies are done when they’ve spread a bit and just started to crack on the top – underdone is better than overdone with these guys. Cool on the cookie sheets for a few minutes before removing the cookies to a cooling rack to come to room temperature. But make sure to eat a few while they’re still warm because then they do this: