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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup flour
1/2 cup unsweetened Dutch-process cocoa powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp coarse salt
1/8 tsp finely ground black pepper
1/4 lb coarsely chopped good quality dark chocolate
1/2 cup unsalted butter
1 1/2 cups sugar
2 large eggs
1 tsp pure vanilla extract
3/4 cup semi-sweet chocolate chips
Preheat oven to 325. Whisk together the flour, cocoa powder, cinnamon, baking soda, salt and black pepper. Set aside.
In a small heatproof bowl set over a small saucepan of simmering water, melt the coarsely chopped chocolate with the butter. Let cool slightly.
Combine the melted chocolate mixture with the sugar, eggs, and vanilla. Mix on medium speed until combined. Reduce speed to low and gradually add the flour mixture. Fold in the chocolate chips.
Line a cookie sheet with parchment. Using a 1 1/2 inch ice cream scoop, drop the cookie dough onto the paper, spacing 2 inches apart. Bake the cookies for about 15 minutes, until they look flat and the surfaces crack (cookies should still be soft in texture).
Let the cookies cool on the parchment on wire cooling racks. Store at room temperature for up to 3 days. Makes approximately 3 dozen
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MEXICAN DOUBLE CHOCOLATE CHOCOLATE CHIP COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup flour
1/2 cup unsweetened Dutch-process cocoa powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp coarse salt
1/8 tsp finely ground black pepper
1/4 lb coarsely chopped good quality dark chocolate
1/2 cup unsalted butter
1 1/2 cups sugar
2 large eggs
1 tsp pure vanilla extract
3/4 cup semi-sweet chocolate chips
Preheat oven to 325. Whisk together the flour, cocoa powder, cinnamon, baking soda, salt and black pepper. Set aside.
In a small heatproof bowl set over a small saucepan of simmering water, melt the coarsely chopped chocolate with the butter. Let cool slightly.
Combine the melted chocolate mixture with the sugar, eggs, and vanilla. Mix on medium speed until combined. Reduce speed to low and gradually add the flour mixture. Fold in the chocolate chips.
Line a cookie sheet with parchment. Using a 1 1/2 inch ice cream scoop, drop the cookie dough onto the paper, spacing 2 inches apart. Bake the cookies for about 15 minutes, until they look flat and the surfaces crack (cookies should still be soft in texture).
Let the cookies cool on the parchment on wire cooling racks. Store at room temperature for up to 3 days. Makes approximately 3 dozen
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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