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| This recipe for a Chocolate Chocolate Chip Cookie is the result of adding melted chocolate to a chocolate chip cookie batter. What I love about this cookie is how the center is soft and chewy, while the edges are wonderfully crisp. And I like how the melted chocolate colors the batter a beautiful chocolate brown color and gives the cookies a rich chocolate flavor. To get a double dose of chocolate, chocolate chips are also added and you can use one type or a combination of semi sweet, bittersweet, white, or milk chocolate chips. Now, in the past I have always made normal sized cookies, the type where you need at least two, possibly three cookies, to satisfy a craving. But these cookies are not that way. You only need one, as they are large cookies. In fact, I like large cookies so much, I may start making all of my cookies giant sized. I used about 1/4 cup (60 ml) (2 ounces or 60 grams by weight) of batter for each cookie. The important thing with chocolate cookies, is not to over bake them, as we want them soft and moist, not dry. Unfortunately, it is hard to judge when chocolate cookies are fully baked as you can't tell by color. So what you are looking for is for the cookies to be set around the edges yet they are still soft and slightly puffy in the center. A few notes on ingredients. I like to use a good quality semi sweet chocolate (55 - 60% cacao content) and that means one that you enjoy eating on it's own. I have given weight measurements for the semi sweet chocolate and that is because if you are using bar chocolate, it is normally sold by weight not volume (cups). | |||||||||||||||||||||||||||||||
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