"those" Chocolate Cookies
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 36
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup all-purpose flour
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 1/2 cups sugar
- parchment paper
- 4 ounces unsweetened chocolate chopped
- 9 ounces semisweet chocolate chopped
- 1/2 cup unsalted butter cut into 8 pieces
- 1 1/2 tablespoons instant espresso powder (optional)
- 9 ounces semi-sweet chocolate chips
- Carbohydrate 11.3446570610321 g
- Cholesterol 53.829814820458 mg
- Fat 9.59107324867708 g
- Fiber 1.40632253208659 g
- Protein 2.63576990895788 g
- Saturated Fat 5.50926040442099 g
- Serving Size 1 1 -48 cookie (41g)
- Sodium 2366.95887517042 mg
- Sugar 9.93833452894552 g
- Trans Fat 0.629786574357138 g
- Calories 129 calories
Place a metal bowl over a saucepan of barely simmering water and add the first three ingredients. Cook over low heat, stirring, until they are almost melted, then remove from heat. Continue to stir until they have all melted and the mixture is smooth. Mix together the flour, baking powder and salt in a small bowl. In another large bowl, beat together the eggs and sugar, using a mixer, for approximately 10 minutes. Add the espresso power if using (I like these better without), also the vanilla, and beat for 2 additional minutes. Stir in the melted chocolate until it is evenly mixed, then add the flour/baking powder/salt mixture. When that is smooth, fold in the chocolate chips. Refrigerate the batter for 20-25 minutes. Meanwhile, preheat the oven to 350degreesF. Line your cookie sheets with parchment paper. Drop chilled batter by heaping tablespoonfuls onto the parchment lined cookie sheets about 2-inches apart. Bake cookies, one baking sheet at a time, for approximately 8-10 minutes. When done, cookies may appear cracked and shiny on top. Allow cookies to rest for a few minutes, the place on a cookie rack to complete cooling. Store any cooking you are not eating right away in the freezer or refrigerator, not the cookie jar.
