Chocolate Chocolate Chip Cookies

First of all, and most important, the winner of the recipe box, chosen by random.org, was Jessica.

Jessica said... Oh my gosh, so cute! I think a giveaway is the only thing that could possibly make me love your blog even more! (P.S. Thanks to you, I've made muddy buddies like three times this month! My husband thanks you.) ;)

Email me at daysmadesweet@gmail.com and I will get you your recipe box!

Nextly, these cookies make for a very happy family apparently. My husband, who doesn't care at all about food, and my brother, who just likes to critique my food, have been requesting them for some time now. The problem is I have so many other recipes I want to try that I don't really want to have to make a recipe I have already made before. Suffice it to say I caved and since you haven't seen this recipe before I figured I would share the joy that those 2 have gotten from these cookies with you.

They are so chocolaty you might die from overload, but they are totally worth it. 

Chocolate Chocolate Chip Cookies

Recipe Source: melskitchencafe.com

**Resist the urge to bake the cookies longer than indicated; they may appear underbaked at first but will firm up as they cool.**

2 cups Flour
½ cup Baking Cocoa
2 teaspoons Baking Powder
½ teaspoon Salt

16 ounces Semisweet Chocolate, chopped (it is best not to substitute chocolate chips since they melt differently)

4 large Eggs
2 teaspoon Vanilla
10 Tablespoon Butter, softened to room temperature
1 ½ cups packed Brown Sugar
½ cup White Sugar
1 ½ cups Semisweet Chocolate Chips

1. Whisk together the flour, cocoa, baking powder, and salt in a medium bowl; set aside.

2. Melt the chocolate in the microwave (50% power for 2 minutes, then stir and microwave in 20 second intervals until chocolate is melted – be careful not to overheat or chocolate will sieze). In a small bowl, beat the eggs and vanilla lightly with a fork; set aside.

3. Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Finally add the chocolate chips. Do not overbeat. Cover with plastic wrap and let stand at room temperature until the consistency is fudge-like, about 30 minutes.

4. Meanwhile, adjust the oven racks to the upper- and lower-middle positions and preheat oven to 350 degrees. Line 2 sheets with parchment paper or silpat liners (this is pretty important – if the cookies are baked on a greased baking sheet only, they will probably stick). Roll the dough into 1 ½ inch balls and place them on the cookie sheets, spacing them about 1 ½ inches apart.

5. Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10-11 minutes, rotating the baking sheets from top to bottom halfway through the baking time. Cool the cookies on the sheets about 5 minutes or until set and transfer to a cooling rack to cool completely. Repeat with remaining dough.