Photo by Karen Hermann
Makes 32 cookies
1½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
8 ounces semisweet chocolate chips
4 ounces unsweetened chocolate, chopped
1½ sticks unsalted butter
1½ cups light brown sugar, packed
3 eggs
1 teaspoon vanilla extract
1 cup white chocolate chips (more if needed)
½ cup semisweet chocolate mini morsels (more if needed)
Preheat oven to 325 F. Line two baking sheets with parchment paper. Sift together flour, cocoa powder, baking soda and salt in a bowl or on a separate sheet of parchment paper. Set aside.
In a heat-proof medium bowl, combine 8 ounces semisweet chocolate chips and chopped unsweetened chocolate, and cover with plastic wrap. Place bowl over a saucepan filled halfway with water (water should not touch bottom of the bowl). Put pan over medium heat, and let chocolate melt 15–20 minutes. Stir until smooth. Let come to room temperature.
In the bowl of a stand mixer, beat butter and brown sugar on medium speed until well combined. Using a spatula, scrape down the sides of bowl. Add eggs, one at a time, and beat until well incorporated. Add vanilla and melted chocolate. Scrape down bowl again. Reduce speed to low, add flour mixture and beat until thoroughly combined. Remove bowl from mixer. Using a 2-tablespoon scoop, portion dough onto baking sheets, 6–8 scoops per sheet. Bake 18–20 minutes, rotating sheets from top to bottom halfway through baking time. Remove and cool on pans for 5 minutes. Transfer to wire racks, and cool thoroughly. Repeat until all dough is baked.
Using same melting method as above, melt white chocolate chips. Dip cooled cookies in white chocolate, and sprinkle with chocolate mini morsels while white chocolate is still wet. Place on wire racks, and allow white chocolate to set. Store in airtight container with parchment paper between layers.
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Recipe tip
Secrets to success with melting chocolate – When working with chocolate, avoid any and all contact with water.
- Use clean, dry dishes.
- Make sure the bottom of the melting bowl doesn’t touch the water beneath it.
- Be careful, when removing plastic wrap, not to let water condensation fall into the melting chocolate.
- When melting chocolate with butter, make sure the butter is at room temperature and not frozen. Melting chocolate with frozen butter introduces water to the chocolate, and water causes chocolate to seize (clump severely). If that happens, the best you can do is throw away the destroyed chocolate-and-butter mixture and start over.
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