Dark Chocolate Chip Cookies
These Dark Chocolate Chip Cookies are supremely chocolatey, chewy, and decadent. Be sure to under bake them just a tad, as they'll set to a wonderfully chewy texture upon cooling.
Servings: 48 cookies
Ingredients
- 16 oz dark chocolate chips, or bittersweet chocolate chips, 450g
- 4 tablespoons salted butter, 60g
- ½ cup flour, 70g
- ½ teaspoon baking powder, preferably aluminum-free
- ¼ teaspoon salt
- 4 large eggs, at room temperature
- 1 ¾ cups sugar, 350g
- 1 teaspoon vanilla extract
- 2 ½ cups semi-sweet chocolate chips, or dark chocolate chips, 320g
- flaky sea salt, optional
Instructions
- In a heavy small pot over simmer or a double broiler, stir together 16 oz dark chocolate with 4 TB butter until just melted and smooth; take care not to let it burn. Remove from heat and set aside.
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- In a stand mixer fitted with the whisk attachment, beat together eggs, sugar, and vanilla on high speed until a well-defined ribbon is formed, about 5 minutes. Switch to low speed and gently mix in the melted chocolate.
- Using rubber spatula, fold in the dry mixture, followed by chocolate chips; dough will be wet. Cover and chill at least an hour, up to overnight.
- Preheat the oven to 350ºF (180ºC). Line baking sheets with parchment paper or silicone baking sheets. Form rounded tablespoons of cookie dough and place 2 inches apart on pans.
- Bake about 8 minutes, until tops are cracked and have puffed up; do not over bake. Cookies will seem under-baked, but will set upon cooling.
- If desired, sprinkle lightly with a bit of sea salt. Let cookies cool completely on baking sheets before carefully removing.
Notes
- Use dark chocolate chips, or use your favorite dark chocolate bars and chop them into small bits.
- You can also melt the chocolate and butter in the microwave in 30-second increments. Be careful and stir the chocolate as you melt it, whether by stovetop or microwave. If the temperature gets too high, it can seize.
- Do not let even a tiny bit of water touch chocolate before or during melting, as even the tiniest bit of water can cause chocolate to seize.
- These yummy cookies are best eaten within 24-48 hours. Dough can be wrapped airtight and frozen for a couple of weeks; defrost in the fridge and bake as directed.
- Many bakers use a cookie scoop to make forming dough balls easier.
- If you don’t have silicone baking mats yet, they’re really useful to have for baking all cookies. Otherwise, parchment paper will do just fine.
- This recipe is part of our Chocolate Recipes Collection.
- These cookies are perfect for a holiday dessert or a sweet treat for a party. Package them up in a cute box or tin for a thoughtful homemade gift.
Nutrition (per serving)
Calories: 158kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 49mg | Potassium: 115mg | Fiber: 2g | Sugar: 14g | Vitamin A: 58IU | Calcium: 20mg | Iron: 1mg