Sunday, October 3, 2010

Fudgy Chocolate Cookies

My need for chocolate this week was out of control.  Thank goodness I had all the ingredients on hand to make these cookies.

I have been thinking about making the perfect chocolate cookie for a while lately after seeing pictures of these from Levain.  I think if I tripled the size of my scoop, mine would have looked the same.  But, that size cookie is just plain dangerous. So I didn't go there.  

The secret to making these cookies fabulous is melted chocolate chips in the batter.  They turn out tasting so fudgy and rich.  They really were ridiculously good.  I made one batch with peanut butter chips and one with white chocolate chips.  Both were amazing...whatever you prefer will work!

Fudgy Chocolate Cookies

Makes 3 dozen 2 1/2" cookies

1 cup unsalted butter, at room temperature
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips
1 1/2 cups peanut butter chips or white chocolate chips

In a large bowl beat butter, sugar, eggs, and vanilla until light and fluffy.  Combine the flour, cocoa, baking soda, and salt in separate bowl and whisk together.  With the mixer on low, slowly pour flour mixture into butter mixture.  Beat until well combined.

Pour semi-sweet chocolate chips into a microwave safe bowl.  Microwave for 30 seconds and stir, repeat.  Chocolate should be completely melted.  Let cool a few minutes and then stir into batter. Stir in peanut butter or white chocolate chips.  Chill in refrigerator for at least an hour.

Preheat oven to 350 degrees.  Scoop tablespoon or so of dough and roll with hands.  Drop onto cookie sheet lined with parchment paper or non stick baking mat.  Bake for 8 to 10 minutes.  Do not overbake.  Cool slightly on the tray before moving to a cooling rack.

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