A chocoholic’s dream, these cookies from renowned Seattle chef Tom Douglas incorporate melted chocolate, cocoa powder, and chocolate chips. The soft and chewy, decadently fudgy texture makes them brownie-like, and their generous size will satisfy the strongest of chocolate cravings. For a smaller cookie, use a tablespoon to portion the dough and reduce the baking time by a few minutes. Wrap either size cookie in parchment or wax paper and tie with a pretty ribbon to create a sweet edible gift, but be warned: if you take even one bite, you’ll want to keep them all for yourself.
Recipe information
Yield
Makes about 16 cookies
Ingredients
Preparation
Step 1
Position a rack in the center of the oven and preheat the oven to 350°F. Line 2 large rimmed baking sheets with parchment. Stir the chopped chocolate in the top of a double boiler set over simmering water until melted and smooth; remove from heat and cool melted chocolate 10 minutes.
Step 2
Meanwhile, sift the flour, cocoa powder, baking powder, and salt into a medium bowl. Using an electric mixer, beat the sugar and butter in another medium bowl until crumbly. Add the eggs 1 at a time, beating well after each addition. Continue to beat until the mixture is light, pale, and creamy, about 5 minutes. Add the lukewarm melted chocolate and the vanilla, and beat just until blended. Fold in the dry ingredients, then add the chocolate chips.
Step 3
Drop the batter by 1/4 cupfuls onto the prepared baking sheets, spacing 2 inches apart. Bake the cookies, one sheet at a time, until the tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Cool the cookies completely on the baking sheets.
COOK’S NOTE
Step 4
The COOKIES can be made 3 days ahead. Keep frozen. If giving as gifts, using a metal spatula, carefully transfer 4 cookies to each of 4 large resealable plastic bags, arranging in single layer, and freeze.
