Super Chocolatey Cookies

These are the most chocolatey cookies I have ever made so far.  They are SO good, even when they are STALE they are good.  Just sayin’.

So the first time I made these I was a sticky chocolatey mess, so heed the refrigeration recommendation.  They are definitely needed.  And don’t get lazy and substitute chips for the chopped chocolate.  Get a bar of yummy Ghiradelli chocolate and chop into nice chunks.

The original recipe name is Super Chocolatey Buttons but these are not button size.  They are about twice the size because they make about 30 cookies versus the 60-65 yield in the original recipe.  The baking is a bit longer but not much.  I just don’t have a cookie scoop that small.

I followed the recipe exact except I really don’t like the look of the cookie after rolling it in the cocoa. I think it’s an extra step that’s not really needed.  If you choose to go that route, use a less expensive cocoa to roll them in and save your more expensive brand for the cookie dough.  I did do both:  just confectioners sugar and confectioners sugar and cocoa so you could see which one you liked.  With just the confectioners sugar they do look like snowflake cookies, so I don’t know, you decide: haha!  I was also thinking of rolling them in white sprinkles:  wouldn’t that be interesting!  They would look like chocolate nonpareils!

Super Chocolatey Cookies (from Food Network)

4 ounces of butter

4 ounces unsweetened chocolate, chopped (Ghiradelli is my preferred brand)

8 ounces semisweet chocolate, chopped in chip size pieces (Ghiradelli again here)

1-1/2 cups sugar

1 cup brown sugar

4 large eggs

1 teaspoon pure vanilla extract

2 tablespoon buttermilk (you might be able to get away with milk here as a substitute but I have not tried that)

1 cup flour

1/2 cup cocoa powder (Valrhona is my favorite:  Whole Foods or Amazon)

1/2 teaspoon kosher salt

1/4 cup confectioners sugar, for rolling

1/2 cup cocoa powder, for rolling, optional (like Hershey’s which is readily available at supermarkets)

Whisk together the flour, 1/2 cup cocoa powder (Valrhona or comparable) and salt in a medium bowl.

Place eggs, vanilla and buttermilk into a medium bowl.

Place butter, unsweetened chocolate and 4 ounces of semisweet chocolate in a microwave safe medium bowl.  Microwave for 1 minute on high.  Stir for 1 minute until ingredients are completely combined.  If there is still a bit of lumpy chocolate left, microwave for 10 seconds only, and stir again.

Pour melted chocolate mixture into a mixing bowl of a stand mixer and start mixing on low with the paddle.  Add the white and brown sugars and mix for 1 minute.  Add the eggs/vanilla/buttermilk and mix until thick and glossy, about 2-3 minutes.

Add the flour mixture  and beat on low speed until almost combined.  Then add in the 1/2 chip size semi sweet chocolate and mix until just combined.  Cover and refrigerate for 1 hour.

Scoop out refrigerated dough into generous 1 tablespoon balls or use the purple cookie scoop from King Arthur flour to form the balls.  Place balls onto a smaller rimmed cookie sheet (that will fit in your refrigerator) that has been lined with parchment paper.  Refrigerate for 1 hour.

Half way in the second refrigeration, turn your oven on to 350 degrees.

Place 1/4 cup confectioners sugar in a small bowl.  Place 1/2 cup of supermarket brand cocoa powder in another small bowl, if using.

Place parchment paper on rimmed cookie sheet.

When hour is up, take one ball and place in confectioners sugar, covering with sugar.  Remove coated cookie ball and do the same with the cocoa powder (if using) and place on prepared cookie sheet.  Continue with the other balls of cookie dough, placing about 2 inches apart.  Take the uncoated balls and put them back in the refrigerator.  Place cookie sheet in oven and bake for about 12-15 minutes, turning cookie sheet mid way.  They should still be soft in the middle when done.  Place cookie sheet on cooling rack and let cool for 5 minutes.  Then remove cookies onto a cooling rack to cool completely.  Repeat with the rest of the cookie balls.

melted chocolate mixture and sugars:

and beat for 1 minute:

add egg mixture and beat 2-3 minutes:

flour, cocoa powder and salt:

mix into batter and then add chunks of semisweet chocolate:

cover and place in refrigerator:

cookie balls formed and then go into refrigerator for another hour:

coating with just confectioners sugar:

coating in confectioners sugar and then cocoa powder:

baked with just the confectioners sugar coating:

baked with confectioners sugar and cocoa powder coating:

cooling:

yum!