Have you entered the giveaway for two tickets to the Arkansas Symphony Halloween Spooktacular? Go do that right now then come back and enjoy some milk and cookies. The giveaway ends today.
You may have figured out already that I am a fan of dark chocolate. While I’ve never really met a chocolate of any kind that I didn’t befriend, dark chocolate and I are besties. BFFs actually. So when one of my Arkansas Women Blogger buddies asked for chocolate cookies during my recent cookie-making frenzy, I was happy to oblige.
Except. I don’t usually make chocolate cookies unless you count those no-bake variety that all of us break out at midnight when we are craving “just a bite” of intense chocolate. Don’t ask me why; I just haven’t. I went looking for a recipe that I thought might be a tasty one to try. After some adjustments on my part (you just knew that was going to happen), these tidbits are the result.
I would have added in toasted pecans or walnuts, but I had specific requests for no nuts. I’ll be adding those in when I make them for us.
Dark Chocolate Chocolate Chip Cookies
Makes approximately 3 dozen cookies
3/4 cup all-purpose flour
3/4 cup dark chocolate cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 package dark chocolate chips
1 cup chopped, toasted walnuts or pecans, optional
3/4 cup dark chocolate cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 package dark chocolate chips
1 cup chopped, toasted walnuts or pecans, optional
Beat together the butter and sugar until pale and fluffy. Beat in the eggs one at a time. Add in vanilla and beat until well combined.
Whisk together the cocoa powder, baking soda, salt and flour. Using low speed, add in the flour in batches and mix until just combined. Stir in the dark chocolate chips.
Chill dough for at least 15 minutes.
Drop by tablespoonfuls onto parchment-lined cookie sheets, spacing approximately 2 inches apart. Bake at 350 degrees for 10-12 minutes.
Allow to cool in the pan for 2-3 minutes before moving to a wire rack to cool completely.
Note: Not only will I add nuts, I am going to substitute premium chunked dark chocolate next time to get a most intense dark chocolate flavor. What do you think?
