Chewy Chocolate Cookies are old fashioned and homey, and, with a walloping 12 ounces of dark chocolate, they are not to be missed! Affiliate links have been used in this post when referring to items I am discussing.
And Choctoberfest continues! If the Nibby Chocolate Olive Oil Cookies were the sophisticated cookies at the party, with a contemporary edge, these Chewy Chocolate Cookies are the homey taste of your grandma’s kitchen. As a matter of fact they reminded me so much of my family’s heirloom recipe for Gingersnaps, that I kept being surprised by the chocolate flavor rather than spices and molasses! When my family saw the pictures, they even asked if I had made Gingersnaps. Nope, just Chewy Chocolate Cookies.
You know what is not so old fashioned about these Chewy Chocolate Cookies though? A whopping 12 ounces of semi sweet chocolate! Let’s face it, our grandmas were more likely to use cocoa powder and stretch the chocolate, but these days we have so much fantastic chocolate at our disposal that you have lots of different amazing chocolate options for these cookies. The recipe is closely adapted from one in Guittard Chocolate Cookbook: Decadent Recipes from San Francisco’s Premium Bean-to-Bar Chocolate Company, and I do like Guittard chocolate (love their chocolate chips!), but I decided to use my standby, Scharffen Berger Semisweet 62% Cacao Baking Chocolate. Use whatever you like best–and that you can afford for using in that quantity.
One last note before I get to the recipe. I know the Italy posts slowed down; I suspected that would happen as we approached the holidays–I have so much to post! I promise I will get back to them, when we are all (those of us in the Northern hemisphere anyway) bored and depressed with grey winter after the New Year. But in the meantime, can I squee a little and tell you the cookie jar in the backdrop of these photos is pottery I had sent home from Positano? I love it in these pictures, but that is no prop–that is my new home for cookies!
Not that the cookies last long. Everyone agreed these Chewy Chocolate Cookies were fantastic!
- 12 oz (340 g) semi sweet chocolate, chopped aim for around 60-65% cacao
- 2 cups (240 g) AP flour
- 1/2 t baking soda
- 1/2 t baking powder
- 3/4 t salt, divided
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 t instant espresso powder
- 1 1/4 cups granulated sugar, divided
- 1 t vanilla
- 2 eggs
- Melt the chocolate in a double boiler and set aside to cool.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and 1/4 teaspoon of salt. Set aside.
- Switching to a stand mixer or hand mixer, beat the butter with the espresso powder until creamy. Scrape the sides and bottom of the bowl, and then add 1 cup of sugar. Beat on medium speed for about 3 minutes, until light and fluffy.
- Beat in the vanilla, then the eggs, one at a time, and scraping the sides and bottom of the bowl as you go.
- Beat in the melted chocolate at medium low speed. Scrape the sides and bottom of the bowl.
- Mix in the flour mixture on the lowest speed. When it is completely incorporated, cover with plastic wrap and let chill for 30-60 minutes.
- When you are ready to bake, preheat the oven to 350 F.
- Whisk together the remaining 1/4 cup granulated sugar with the remaining 1/2 teaspoon of fine sea salt.
- Scoop out 1-inch balls of cookie dough, and then roll them into a ball, and then roll in the sugar-salt mixture. Place on a parchment or silicone mat-lined cookie sheet, 2 inches apart (I got 20 to a sheet). Bake for 9-12 minutes, or until the tops have cracked but the centers are still a little soft. Let cool on the cookie sheet for 3-5 minutes, and then transfer to a cooling rack.
Hey guys, don’t forget to head over my Nibby Chocolate Olive Oil Cookies and enter the great giveaway going on there! And don’t forget to check out all of the other fabulous chocolate dishes being made by everyone:
And for those who love collages to pin: