Chocolate Blackout Cookies

This recipe is based on Martha Stewart’s Double Chocolate Cookies using Ghirardelli bittersweet chocolate chips (60% cacao). You can sometimes get a large bag at Costco for a good price.I tripled the recipe and used a convection oven to cook 18 cookies at a time.

My wife tasted them and said they were better than the Blue Chip Cookie Triple Chocolate cookies.

Tripling the recipe below and using a #24 disher to portion the cookies yields 4 1/2 dozen cookies.

Ingredients
1 cup all purpose flour
1/2 cup unsweetened Dutch process cocoa
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
8 ounces bittersweet chocolate (either chips or cut into chunks), divided
1/2 cup unsalted butter
1 1/2 cups sugar
2 large eggs
1 tsp vanilla extract

Recipe

1. Preheat oven to 325°F (300°F for convection).
2. Whisk together flour, cocoa powder, baking soda, and salt.
3. Melt 4 ounces of chocolate with butter in a metal mixing bowl over simmering water. Let cool slightly.
4. Mix sugar, eggs, vanilla and chocolate mixture on medium speed (5) of a stand mixer with paddle attachment until combined.
5. Reduce speed to low (2) and gradually add flour mixture one cup at a time. Allow each flour addition to completely combine before adding the next.
6. Stir in 4 ounces of chocolate chips / chunks.
7. Cover cookie sheets with parchment paper and use a #24 disher (2 inch diameter, 2 2/3 tablespoons) to portion six cookies onto each cookie sheet (leave at least 2 inches between cookies as they will flatten).
8. Bake for 15 minutes (same time for both standard and convection ovens). The top will look cracked but the cookie will still be soft. Remove parchment paper with cookies to a rack to cool.