Fran’s Double Chocolate Cookies

If traditional chocolate-chip cookies just don’t it for you these days, these dark-chocolate cookies may be just what you’re looking for. They’re soft, chewy, and chocolate through and through, without a nut in sight to sully their sheer chocolatey-ness. For a complete chocolate meltdown moment, you owe it to yourself (and anyone else in the house) to taste one straight from the oven, while the chunks of bittersweet chocolate are still warm and gooey.

Makes 3 dozen big cookies

Ingredients

  • 12 ounces semisweet chocolate, finely chopped
  • 1½ ounces unsweetened chocolate, finely chopped
  • 1 stick plus 2 tablespoons unsalted butter, room temperature
  • ¾ cup plus 2 tablespoons brown sugar
  • 2/3 cup sugar
  • 1½ teaspoons pure vanilla extract
  • 3 large eggs
  • 1¾ cups cake flour, sifted then measured
  • 8 ounces bittersweet chocolate, cut into 1/4-inch chunks

Directions

  1. Position a rack in the middle of the oven and preheat the oven to 325°F. Line 2 cookie sheets with parchment paper or Silpats.
  2. In a double boiler melt the semisweet and unsweetened chocolates over low heat. Remove the top part of the boiler when the chocolate is nearly melted and stir until smooth, about 100°F. Set aside.
  3. In a mixer fitted with a paddle attachment, beat together the butter, two sugars, and vanilla until light and very fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, stopping several times to scrape the bowl. Pour in the melted chocolate and mix to combine.
  4. Fold in the sifted flour by hand until no traces of white remain. Fold in the bittersweet chocolate chunks. The batter will be quite thick. Chill for 1 hour.
  5. Using a scoop or large spoon, scoop 2 tablespoons of dough for each cookie and drop onto the lined cookie sheets, leaving about 2 inches of space between the cookies. (The cookies will spread to about 3 inches in diameter.) Slightly flatten with your fingers and immediately place in the oven. The cookie dough should still be cold when baked.
  6. Bake for 12 to 14 minutes, or until cracked and puffed on top. The insides should remain moist. Let cool on sheets about 10 minutes. Transfer to racks to completely cool.
  7. Store in an airtight container as long as 1 week.

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