One-Bowl Chocolate-Chocolate Chip Cookies

My husband is what one might call a “Cookie Monster”. He LOVES cookies. He loves cookies so much that we had a cookie bar at our wedding reception instead of cake. Usually I don’t stray too far from the basic chocolate chip cookie, but this recipe sounded too good to pass up.

This recipe was great because everything was mixed together in one bowl. Also, most chocolate-chocolate chip cookie recipes call for cocoa powder to make the chocolate cookie part but this recipe just had you melt chocolate chips in with the butter (which was nice because I didn’t have any cocoa powder on hand).

I did a few things different from the recipe. First I halved the recipe because I only had one stick of butter. Also, because my stick of butter was salted, I just left out the salt. I also didn’t have any vanilla extract, but I read online that you can substitute maple syrup so I used that instead. Lastly, I left out the coffee. The author includes coffee in order to add depth to the chocolate flavor, but since I don’t really do coffee I figured it wouldn’t hurt to leave it out.

Overall the cookies turned out great. My husband loved them and they go really nicely with a cold glass of milk. I was a little overeager and so I took the first batch out of the oven around 10 minutes so the centers were a bit underdone. This wasn’t a problem flavor or texture-wise, but it was hard to transfer them off the baking sheet. I left my second batch in longer and those turned out well. If I were to make these again, I would use two baking sheets. That way you can just pop the next sheet in instead of waiting for the cookies and cookie sheet to cool.


One-Bowl Chocolate-Chocolate Chip Cookies from Simply Sensational Cookies by Nancy Baggett

1 cup (2 sticks) unsalted butter, cut into chunks
2 2/3 cups (16 ounces) semisweet chocolate morsels, divided
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
2 1/2 tsp vanilla extract
3/4 tsp instant espresso powder (or 1 tsp instant coffee granules) dissolved in 1 tsp hot water
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 1/4 cups unbleached all-purpose white flour
1 cup chopped walnuts or pecans, optional

In a large microwave-safe bowl with the microwave on high power, melt the butter just until completely melted and runny, about 1 minute. (Alternatively, put the butter in a very large saucepan and melt it until runny, stirring, over medium heat. Remove the pan from the heat.)

Stir 2/3 cup chocolate morsels into the butter until completely melted. Vigorously stir in the brown and granulated sugars until well blended. When the mixture has cooled to warm, stir in the eggs, vanilla, espresso mixture, baking powder, baking soda, and salt until well blended and smooth. Stir in the flour, then nuts (if using) and remaining chocolate morsels just until evenly incorporated. If the dough is crumbly, gradually mix in a teaspoon or two of water until it holds together.
Cover and refrigerate about 15 minutes, until the dough is just slightly cooled.

Baking Preliminaries: Position a rack in the middle of the oven; preheat to 350 degrees F. Grease several baking sheets or coat with nonstick spray. Using a 1 1/2-inch diameter ice cream scoop or two soupspoons put 1 1/2-inch mounds of dough about 3 inches apart on the baking sheets. With a greased palm, pat them down just slightly.
Bake (middle rack) one sheet at a time for 10 to 15 minutes or until the cookies feel almost firm when pressed in the middle. Transfer the baking sheet to a wire rack. Let the cookies firm up just slightly, about 2 minutes. Using a wide spatula, transfer the cookies to wire racks. Let stand until completely cool.

Yield: Makes about thirty 3-inch cookies
Storage: Store these, airtight, for up to 1 week. They can be frozen, airtight, for 3 to 4 weeks; thaw before serving.


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