Let’s be honest: anything that boasts chocolate (x2) doesn’t have to work all that hard to make its way onto the pages of my good books, and I’m virtually always in the mood for a chocolaty good time. With that said, this cookie batter takes things up a notch. These cookies are mostly comprised of the usual suspects, but then before you know it, SHAZAM, 2 cups of silky, melted, chocolate has finagled its way in to the mix. That alone would make an amazingly-delicious cookie, but the fun doesn’t end there. Just when you think you’re done and you’re carefully removing the cookies from the oven, it’s time to top these tender disks with your chocolate of choice. The chocolate that you choose to melt on top can be flavoured (mint, orange, butterscotch, etc.), or something more standard. For this dapper batch, I simply placed a few more semi-sweet chocolate chips atop the cookies while they were still hot, allowed the chips to get melty, and then spread them into a smooth coating. If you opt to use a flavoured chocolate, simply buy your favourite chocolate bar (I like to use Cadbury’s Dairy Milk flavoured bars), break it into squares, and put one square on each, warm, cookie. You could mix up the flavours and make a few of each flavour, or stick with one. Whatever you choose, they’re totally delish. I have made them several times with several different flavour combinations, and I have enjoyed them all. Once I got totally fancy and put a few butterscotch chips and a few semi-sweet chocolate chips on top of each cookie, allowed them to melt, and then carefully swirled them together into a tiger-type pattern. Mmm.
Double Chocolate Cookies
Adapted from allrecipes
- 3/4 cup butter
- 1 1/2 cups brown sugar
- 2 tablespoons water
- 2 cups semisweet chocolate chips
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- your chocolate flavour of choice, to top the cookies
- In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
- Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour <– important!.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, top each cookie with a square of flavoured chocolate or several chocolate chips, and let sit for 1 minute. When the chocolate is softened, swirl with the back of a spoon or toothpick to make a pattern, if desired.
Alright, I’m off to hunt down some chocolate…