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Chocolate Chocolate Chip Cookies

Yield:24 large cookies
This is Rob's favorite home-made cookie. It was inspired by a cookie we had when we were visiting Portland, Oregon where I took my husband to Powell's Bookstore.  While there, we had an intensely dark chocolate cookie in their cafe.  I don't know if it was the cookie or the bookstore or the combination, but we had to make a second trip back to Powell's before we left.  On the trip back to California, we had to pay the airline an overweight charge on our suitcase.  Coincidence?  I think not...

2 sticks unsalted sweet cream butter, softened
1 1/2 cups granulated sugar
1 cup packed brown sugar
2 eggs
1/4 tsp instant espresso powder
1 tablespoon real vanilla extract
2 3/4 cups flour
1 tsp baking soda
1 tsp baking powder
pinch of salt
1/4 cup Dutch Process cocoa powder
1/4 cup Black or extra-dark cocoa powder *
2 cups Ghirardelli bittersweet chocolate chips **

1. Preheat oven to 350 degrees. 

2. In a large bowl, beat together butter, granulated sugar, brown sugar, eggs, and vanilla with a stand mixer. Dissolve espresso powder in 1 Tbsp. of water and then add to batter. Beat in flour, baking soda, baking powder, pinch of salt and cocoa until blended.  Stir in chocolate chips. 

3. Drop dough by generous tablespoonfuls 2 inches apart on cookie sheets lined with parchment paper or silpat mats.  Bake 10 to 12 minutes, until just set.  Do not over-bake. 

4. Let cookies cool for a few minutes on the pans and then remove to cool on racks.

* If you can't find extra-dark or black cocoa powder, just use more dutch-process cocoa powder

** If you can't find bittersweet chocolate chips, use the darkest chocolate chips you can find or chop some bittersweet chocolate.