Recipe: Chocolate Chocolate-Chip Cookies

Updated: September 27, 2006 - 5:48 PM

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chocolate chocolate-chip cookies

Serves 8.

This cookie recipe, adapted slightly from "Bake and Freeze Chocolate Desserts," by Elinor Klivans, is the basis for her updated ice-cream sandwiches, which she serves with hot fudge sauce.

• 3/4 c. plus 1 tbsp. flour

• 1/3 c. unsweetened cocoa powder

• 1 tsp. baking soda

• 1/2 tsp. salt

• 1/2 c. (1 stick) butter, softened slightly

• 1/2 c. firmly packed light brown sugar

• 6 tbsp. granulated sugar

• 1 egg

• 1 tsp. vanilla

• 2 c. (12 oz.) semisweet chocolate chips

Directions

Preheat the oven to 325 degrees. Sift together the flour, cocoa powder, baking soda and salt. Set aside.

In the large bowl of an electric mixer, combine the butter, brown sugar and granulated sugar. Beat on medium speed about 1 minute, until the mixture is smooth. Add egg and vanilla and mix on low speed, scraping down bowl and beaters, until mixture is thoroughly blended.

Add flour mixture, mixing on low speed and scraping down bowl, just until the mixture forms a dough and all flour is incorporated. Stir in the chocolate chips.

Roll 2-tablespoon chunks of dough between your hands into balls about 1 3/4 inches in diameter and place about 2 1/2 inches apart on two ungreased cookie sheets. Bake, switching and rotating sheets halfway through, 12 to 15 minutes, until the tops of the cookies change from shiny to uniformly dull. The centers will be soft. Cool completely (cookies will flatten) before removing from sheets.

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