Do you ever have days where you need a serious chocolate fix and nothing but a big rich brownie or a thick slice of cake will do? Or are you like me where pretty much every day is like that? 
When you get that craving, reach for this cookie. I’m not joking when I say it’s the ultimate chocolate cookie. I’m not sure I’ve ever had some thing this chocolate, except maybe one of those desserts labeled “death by chocolate”. Perhaps I should change the name of these cookies to death by chocolate cookies…
But if this is death, then I’m dying a happy girl.
Ultimate Chocolate Cookies
Print this recipe!
5 ounces semisweet chocolate
3 ounces unsweetened chocoate
6 tablespoons butter
2 eggs
2 teaspoons vanilla extract
1-2 teaspoons instant espresso or coffee powder
3/4 cup sugar
1/3 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
1/3 cup chopped pecans, optional
1/3 cup chopped walnuts, optional
Preheat oven to 325°. Line baking sheets with parchment paper or grease lightly.
Put the chocolates and butter in a microwave safe bowl. On 50% power, melt the chocolate, stirring every 30 seconds until smooth. Let it cool slightly.
In a medium bowl, beat the eggs, vanilla, and espresso until combined. Add in the sugar and beat until thick, about 1 minute. Scrap down the sides of the bowl and beat in the melted chocolate and thoroughly combined, about 1 minute. Scrap sides of the bowl and mix again. Add the flour, baking powder, and salt, and mix on low speed until just combined. Stir in the chocolate chips and nuts by hand.
Drop batter by tablespoonfuls onto prepared sheets; you should get between 20 and 24 cookies. Bake for 13 minutes or until they have risen slightly and look shiny. Don’t over bake! Remove from oven and cool 2 minutes on the pans. Transfer to a wire rack and cool completely.
-Adapted from King Arthur Flour
Check out last years cookie – Mostaccioli
This post is linked to Tasty Tuesday and These Chicks Cooked
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