Double the chocolate, Double the fun!

And when I say double chocolate- I definitely mean DOUBLE!! These cookies are a chocolate lovers dream come true! They are crunchy on the outside and gooey, oozy chocolate on the inside. Heaven in a cookie if you ask me! I brought these to Bible study tonight and they were a huge hit! For a fun Halloween idea, you could use orange M & Ms as the chocolate chips or Reese's Pieces. The cookies are really dark so you'd have an orange/black theme! Okay, enough chit chat for tonight. I've got a Bear's game to watch and you've got some cookies to bake! Let's get down to business! 

CHOCOLATE CHOCOLATE CHIP COOKIES

What you need for the cookies:

1 cup all-purpose flour

1/2 cup unsweetened Dutch-process cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

8 ounces good-quality semi-sweet chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks (for the chunks, I actually used the Tollhouse Chocolate Chunks that come in a bag- they're big and that's what melts really nicely in the cookie to make it gooey! Also, I used closer to 6 ounces.)

1 stick (8 tablespoons) unsalted butter

1 1/2 cups sugar

2 large eggs

1 teaspoon pure vanilla extract

To make the cookies:

1. Preheat oven to 325 degrees. Whisk together your flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.

2. Melt coarsely chopped chocolate with the butter in a microwaveable bowl on low; stir about every 30 seconds until melted.

3. Transfer chocolate mixture to a bowl. Add sugar, eggs, and vanilla; mix on medium speed until combined.

4. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.

5. Refrigerate dough for about a half hour or until firm. (I left mine over night and then took it out about an hour before I was ready to use it. The batter is really gooey right away so it really should be chilled for at least a little bit.)

6. Form batter into balls and smoosh out a little in between your hands; place 2 inches apart on parchment-lined baking sheets.

7. Bake until cookies are flat and surfaces begin to crack, about 12-15 minutes. Let cool on sheets about 3-5 minutes, then transfer to wire racks to cool. 

This recipe made about 40 cookies for me. 

ENJOY!!

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