So let me tell you about these cookies. Or better yet, given that I'm not the world's biggest fan of chocolate and you might think I'd be just a teensy bit biased, I'll let someone else tell you about these cookies. "These are the best cookies I've ever had in my life." That's right. "The best cookies I've ever had. In. My. Life." So says Chris, my buddy, coworker, charter member of the Official Shaggy Dough Taste Testing Team, and an all-around honest, fine and upstanding good guy. The best cookies he's ever had. And I think you chocolate lovers will agree, it's a damn fine cookie.
Like the Pumpkin Butterscotch Cookies I raved about previously, these babies are another stellar recipe from Elinor Klivans' "Big Fat Cookies," probably one of my favorite cookbooks ever, judging by the amount of ingredients I've spilled on it over the years. I don't think I've baked a single cookie from this book that hasn't been a hit and these are no exception. I mean, as I've mentioned (again and again and again if you read this blog), chocolate's not my go-to, but I'll get the occasional craving for it and when I do, it's these cookies I think of and they more than satisfy. Big and fat (because, duh…Big Fat Cookies), midway between soft and crispy—the best of both worlds—incredibly rich and FILLING. Seriously, one of these cookies could definitely be a meal on its own. They're a chocolate lover's dream. But if you don't want to take the word of a chocolate less-than-enthusiast, listen to Chris. "These are the best cookies I've ever had in my life." He wouldn't lie to you. Damn fine cookie.
Totally Chocolate Chocolate Chip Cookies are my entry in this year's Great Food Blogger Cookie Swap. This is my second time participating in this project, which is now in its fifth year, thanks to founders Lindsay at Love and Olive Oil and Julie at The Little Kitchen. Here's how it works: You sign up for the Swap, receive the names of three other bloggers from all over the country, bake and ship your cookies to your three recipients, and in return, receive cookies from three other bloggers who received your name. But the best part is when you sign up for the Swap, you're also making a donation to a great cause: Cookies for Kids' Cancer.
I want to thank Arwen from At Home with Arwen for the incredible honey lemon shortbread cookies, Michelle from West Via Midwest for the insanely good Tropical Christmas Cookies and Heidi at Honey Lime Kisses for the delightfully tangy no-bake gluten-free Orange Dreamsicle cookies. I feel kinda bad that I didn't get to Instagram pictures of them but they…um, disappeared before I remembered the camera. Yeah, they were goooood. And to Stephanie at Girl Versus Dough, Kathleen at Fearlessly Creative Mammas, and Charles at The Salted Table—I hope you enjoyed the cookies I sent to you as much as I enjoyed the ones I received.
Totally Chocolate Chocolate Chip Cookies
Makes 12 cookies
- 16 oz semisweet chocolate morsels
- 1 cup unbleached all-purpose flour
- ¼ cup unsweetened Dutch-process cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, slightly softened
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large cold egg
- 1 teaspoon vanilla extract
- Preheat your oven to 325°F with a rack placed in the center. Line two baking sheets with parchment or silicone baking mats.
- Melt 4 oz of the chocolate morsels in a microwave or double boiler over gently simmering water. Set aside.
- In a medium bowl, sift the flour, cocoa, baking soda and salt and whisk until blended.
- In a large bowl, cream the butter and sugars. Add in the melted chocolate and mix to combine. Scrape down the bowl as needed.
- Beat in the cold egg and vanilla, then add the flour mixture and blend together until just combined.
- Stir in the remaining 12 oz. of chocolate morsels.
- Scoop out 12 portions of dough onto the baking sheets, six per sheet leaving plenty of room between, using a 1/4 measure or ice cream scoop (best). Don't flatten the dough mounds!
- Bake one sheet at a time for about 18 minutes, turning the sheet 180° midway through to ensure even baking. The cookies are done when a cake tester comes out fairly clean. (If you hit a chip, try again.) Don't over bake!
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container.
Adapted from Big Fat Cookies by Elinor Klivans
In all my years of making these, I don't think I've ever gotten 12 cookies out of the recipe. Eleven at most, but that's rare. Generally, I get 10 from a level ice cream scoop. I'd say don't skimp on the dough just so you can make a count of 12. These babies should be big and fat, just like the book title says.
I generally use a mix of chocolates for the morsels, usually whatever I've got lying around. This time, I used, semisweet, dark, semisweet, milk and white.
I also use a mix of both regular and black cocoa powders. The black is strong stuff so don't use it on its own but in combination with regular. For this recipe, I used 1 tablespoon of black and 3 tablespoons regular.
These cookies got quite a bit of attention a few years ago, when Nigella Lawson posted the recipe on her site, with a (very) few modifications and with attribution to Elinor Klivans. They've been reblogged a number of times, but attributed to Nigella and not to the original author. No fault of Nigella's, of course, but let's give credit where credit is due. Elinor Klivan's book is a winner and even though it's out of print (but still available on Amazon for Kindle or from third-party sellers), it deserves the shout out.