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Double Chocolate Cookies

Photo: Leigh Beisch; Styling: Dan Becker
Total time 30 mins
Yield Makes about 40 cookies
While appearing small in size, these Double Chocolate Cookies deliver massive amounts of rich chocolate flavor.This recipe goes with: Hazelnut Nutella Sandwich Cookies, Chocolate Peppermint Patty Cookies, Chocolate Decadence Cookies, Chocolate Peanut Butter Thumbprint Cookies 

Ingredients

  • 10 ounce bittersweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1/4 cup unsalted butter, cut into chunks
  • 3 large eggs, at room temperature
  • 1 cup sugar
  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup white chocolate chips

Nutrition Information

  • calories 109
  • caloriesfromfat 55 %
  • protein 1.7 g
  • fat 6.7 g
  • satfat 3.7 g
  • carbohydrate 13 g
  • fiber 0.8 g
  • sodium 31 mg
  • cholesterol 20 mg

How to Make It

  1. Put chocolates and butter in a medium metal bowl and set bowl over a pan filled with 1 in. of simmering water. Cook, stirring occasionally, until melted, then remove from heat and let cool slightly. Whisk in eggs and sugar, mixing until combined. Then whisk in flour, baking powder, and salt. When dough is cool, stir in chocolate chips. Chill dough, covered, until firm, about 2 hours.

  2. Let dough sit at room temperature 15 minutes. Meanwhile, preheat oven to 350° and line 2 baking sheets with parchment paper. Scoop 1 tbsp. portions of dough, rolling each into a ball, and put onto sheets 1 in. apart. Bake cookies until they no longer look wet on top, about 8 minutes. Let cool on baking sheets.

  3. Make ahead: Batter up to 1 day; baked cookies up to 2 days, airtight.

  4. Note: Nutritional analysis is per cookie.

Cook's Notes

Total time does not include chilling and cooling time.