Where does my love of chocolate trace back to? Maybe it was all those years of devouring many pounds of chocolate in the form of Halloween candy. Maybe it was my early indoctrination of watching the “Cooking with Randy and Mandy” segment on All That. Who knows? One can’t really trace back the roots of my love for chocolate. But, make no mistake about it. My obsession for the stuff only continues to grow. So, when I need my chocolate fix, this is one of my go-to recipes. It’s easy, quick and very chocolatey, which hits all the important marks on my checklist. Because the sooner I make it, obviously, the sooner I can enjoy it. If you’re obsessed with chocolate like me, then trust me, you’ll want to put this recipe in your repertoire.
Combine the room temperature unsalted butter into the bowl of your stand mixer with the brown and white sugar.
Mix with the paddle attachment for about five minutes until light and fluffy.
Add in the egg and vanilla and mix until combined.
Sift together the dry ingredients and dump into the bowl.
Add in the chocolate chips. Remove the bowl from the stand and begin folding in the dry ingredients with a rubber spatula. Mix until just combined. Don’t overmix!
Cover with plastic wrap. Refrigerate or freeze for 24 hours or you can freeze for two hours and refrigerate for an hour with the dough balls formed on the sheet tray to shorten the wait.
Once the dough is properly refrigerated or frozen, let it thaw and come back to room temperature. Preheat your oven to 350°F.
Use a mini or large ice cream scoop to scoop out dough balls. I used a mini scoop and scooped out three dough balls to form one portion. Scoop out and roll the dough between your palms to form one dough ball portion. Set onto a pre-greased cookie sheet. Place about 1″ apart. The cookies will spread a bit. I only baked off six, but it will yield you a few more. I just froze the rest.
Flatten with your palm slightly. Bake off at 350°F for about 10 minutes. Remove from the oven. Leave the cookies on the sheet for a minute or two.
After a couple of minutes out of the oven, remove the cookies from the baking sheet and move to a wire rack.
Cool slightly. These cookies are phenomenal when eaten warm with some milk. The chocolate is melted and the cookies are super soft. But, they can be eaten at room temp as well.
See how I do it:
- 1 cup (145 grams) all-purpose flour
- 3/4 cup (75 grams) Dutch-process cocoa powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 10 tablespoons (141 grams) unsalted butter, room temperature
- 3/4 cup (150 grams) light or dark brown sugar
- 2/3 cup (133 grams) granulated sugar
- 1/4 teaspoon light instant coffee granules
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 cups (305 grams) semisweet or bittersweet chocolate discs or chocolate chips
In a medium bowl, sift together flour, cocoa powder, salt, baking powder, and baking soda. Set aside.
In a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until very light, about 5 minutes.
Add egg and vanilla and beat until well combined.
Take the bowl off the stand mixer and add the dry ingredients.
Fold in the dry ingredients and the chocolate discs or chips and until just combined. Don't overmix!
Press plastic wrap against the dough and chill it for at least 24 hours and up to 36.
As a shortcut, you can also freeze for two hours or refrigerate portioned out for an hour.
Out of the fridge or freezer, let it thaw and come to room temperature.
Heat oven to 350 degrees. Grease a baking sheet and optionally, line with parchment or a silicone mat. Portion the dough out into balls slightly larger than golf balls, about 3 1/2 ounces each, and transfer six balls to the baking sheet. (They will spread significantly.) Flatten slightly with the palm of your hands.
Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 10 minutes. Leave the cookies to continue baking out of the oven on the sheet for about one or two minutes.
After a couple of minutes, move the cookies to a wire rack to cool slightly.
You can use semisweet or bittersweet chips or discs. Best served warm but still very good at room temp. You can freeze for a couple hours and refrigerate for an hour to shorten the chilling time required or if you're patient, you can refrigerate or freeze for 24 hours or up to 36 hours.