This recipe makes cookies that are satsifyingly crunchy on the outside and velvety soft on the inside. It is based on a Martha Stewart recipe and won a 3rd place ribbon at the San Diego County Fair in 2013.
Servings: 48 cookies
- 6 ounces unsweetened chocolate, coarsely chopped
- 12 ounces semisweet chocolate morsels
- 4 ounces dark chocolate morsels
- 6 tablespoons unsalted butter
- 2/3 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 5 large eggs
- 1 ¾ cups sugar
- 1 1/2 teaspoons vanilla extract
- 12 ounces milk chocolate morsels
- Preheat the oven to 400ºF.
- Place a medium size metal mixing bowl over a pot of simmering water. Melt unsweetened, semisweet, dark chocolates and butter in bowl, stirring occasionally. Set aside to cool (15 – 30 minutes).
- Sift together flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the whisk attachment, beat eggs, sugar and vanilla on medium speed (5) until light and fluffy, about 3 minutes. Add melted chocolate mixture, and combine on low speed (2). Add flour mixture and continue to beat on low speed until combined. Remove bowl from mixer and stir in milk chocolate by hand.
- Line cookie sheets with parchment paper. Drop dough by 1 ½ tablespoonfuls (#40 disher) 2 inches apart onto cookie sheet. Bake until set, 12 to 15 minutes. Let cookies cool 5 minutes on parchment paper. Move to cooling rack and cool completely.