Lately I've have some major chocolate cravings. This may not be noteworthy for a lot of people, but it really is for me. I know that this is majorly weird coming from someone who writes a blog devoted almost entirely to sweets, but I don't have much of a sweet tooth. I crave bread, potato chips, and pretty much all other things salty or carb-filled instead of dessert. So this chocolate craving of mine has really come out of nowhere. I figure that if I have a craving then I should really do things up right, so I made the most chocolately dough filled with as much chocolate as could be crammed into said dough without breaking the mixer. This is fair warning -- these cookies are not for the faint of heart.
Really Over the Top Chocolate Cookies
makes about 50 cookies
Print me, Please!!!
1 cup butter, room temperature
3/4 cup sugar
2/3 cup dark brown sugar
1 tsp vanilla extract
2 cups flour
3/4 cup cocoa powder
4 tsp instant espresso powder
1 tsp baking soda
1 tsp salt
1 cup semisweet chocolate chips
1 cup bittersweet chocolate chunks
Preheat oven to 350°. Line a baking sheet with parchment paper; set aside.
In a large bowl, cream the butter, sugars, and vanilla extract on medium speed until light and fluffy, 2 to 3 minutes. Beat in eggs one at a time, mixing to combine after each addition. In a separate bowl, combine the flour, cocoa, espresso powder, baking soda, and salt. On low speed, gradually add the flour mixture to the butter mixture. Add the chocolate chips and chunks; stir until just combined.
Drop the dough by rounded tablespoonfuls onto the prepared baking sheet about 2" apart. Bake for 9 to 11 minutes, or until the centers are set and the tops are slightly cracked. Cool on the baking sheet for 2 minutes before removing to a wire rack to cool completely. Once the cookies are cooled, sprinkle the cookies with powdered sugar. Store in a covered container up to 5 days.