My friend, Amy, sent me this recipe, and it has to be one of the easiest cookie recipes I have tried. Chocolate-Chocolate Chip Cookies are so quick to prepare, and they’re truly divine. This is one of those recipes that just becomes a staple, and you keep making all of the time. They remind me of a crinkle cookie, but the mixture of semisweet chocolate morsels and chopped chocolate makes a gooey, chocolate combination. You can substitute dark chocolate for the semisweet for added health benefits such as heart health, weight loss, mood boosting, and others. Just enjoy them with a glass of milk.
Chocolate-Chocolate Chip Cookies
8 ounces semisweet chocolate, chopped
4 tablespoons buter
2/3 cup all-purpose or whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon sea salt
2 large eggs
3/4 cup light brown sugar
1 teaspoon vanilla extract
1/2 (12-ounce) package semisweet morsels
1. Preheat oven to 350F. Heat chopped chocolate and butter in a microwave-safe bowl in 30 second intervals, stirring between each, until almost melted. Do not overheat. In another bowl, whisk together flour, baking powder and salt.
2. In a mixing bowl, beat eggs, brown sugar and vanilla on high speed until combined. Reduce speed to low and beat in chocolate. Mix in flour mixture until just combined. Stir in chocolate morsels.
3. Drop heaping tablespoons of dough 2 to 3 inches apart onto parchment lined baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in the center, 12 to 14 minutes. Cool on sheets 10 minutes with a thin metal spatula. Transfer racks to cool completely.