These cookies are soft and airy, despite having chocolate in the recipe four different times!
Ok, so technically these should be called chocolate, chocolate, chocolate, chocolate cookies, because I put in chocolate for different times. Or maybe quadruple chocolate cookies? I only put the word chocolate in three times because, you know, I didn’t want to sound redundant. A certain family member recently told me that the brownies I made weren’t chocolaty enough. What?! Excuse me?! Well I’ll give you chocolate then Mr! So that’s how that his super chocolaty cookie recipe came to be.
I’ll be perfectly honest with you, the baking of these cookies is a little more labor intensive than I would have liked. Make the dough, melt the chocolate for the dough, bake the cookies, make the ganache, drizzle the ganache! Oh my word, so many steps! But I think they are totally worth it. I will definitely be making these again, and will be using this recipe in my Christmas cookie arsenal.
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Just like most cookies, you cream the butter with the sugar, add the eggs one at a time. But then you melt butter with chocolate pieces, then add that to the dough. I can’t remember using a cookie recipe that required melted chocolate in the dough.
So after adding the melted chocolate, you need to add the flour and cocoa powder. Once it’s all blended together you will get the fluffiest cookie dough you’ve ever seen. Seriously, this stuff had the consistency of buttercream icing. Fluffy and airy and delicious. This is the point where you need to add the third chocolate, chocolate chips.
Look at that dough! You could just eat it (I did.)
So while the cookies bake, you need to prepare the ganache. This can be done in the the microwave, but I always use a double boiler. All that’s needed is some heavy cream and some semi-sweet chocolate chips. Let those melt over the boiling water and then stir. Yummy!
- For the cookies:
- Heat oven to 350. Mix together flour, cocoa powder, baking powder and salt.
- Over low heat, stir together 2 cups of chocolate chips and 2 tablespoons of butter until melted together and smooth. Set aside to cool.
- Beat the rest of the butter for one minute, gradually add in brown sugar. Add eggs, one at a time and continue beating. Beat in the melted chocolate mixture and the vanilla. Add in the flour/cocoa mixture. Keep beating until combined. Stir in another cup of the chocolate chips.
- Drop a tablespoon of dough approximately 2 inches apart on an ungreased baking sheet. Bake at 350F for 8 - 9 minutes. Let cookies sit on pan for one minute prior to transferring to wire rack to cool.
- For the ganache:
- While the cookies are baking, put one cup of chocolate chips and 1/2 cup of heavy cream in a double boiler to melt (or in a microwave.) Once chocolate appears melted, stir chocolate and cream together. Set aside to cool slightly.
- Once cookies are cool, drizzle ganache over cookies or dip cookies into ganache.
- Organic Cocoa Powder (2 pounds) by Anthony's, Batch Tested and Verified Gluten-Free & Non-GMO
- Ghirardelli Chocolate Baking Chips, Semi-Sweet Chocolate, 12 oz., 6 Count
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Amount Per Serving: Calories: 130 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 10mg Sodium: 81mg Carbohydrates: 16g Fiber: 1g Sugar: 14g Protein: 1g