Chocolate Chocolate Chip Cookies
Description: It's important to use mini chocolate chips in this recipe; using regular size chips will make it too difficult to roll the dough.
- 1 cup Unsalted Butter, Softened
- 1/2 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1 Large Egg
- 1 teaspoon Instant Espresso Powder
- 1 teaspoon Vanilla Extract
- 2 1/2 cups All-Purpose Flour
- 1/2 cup Cocoa
- 1/2 teaspoon Salt
- 3/4 cups Mini Chocolate Chips
Prep Time: 2 hours
Total Time: 2 hours 10 minutes.
Beat with an electric mixer:
Unsalted butter, softened
Add and mix completely:
Instant espresso powder
Sift together, then add and mix just until completely incorporated:
Mini chocolate chips
Wrap the dough in plastic wrap and chill until firm. Preheat oven to 350 degrees. Roll the dough out on a lightly floured counter to 1/4-inch thickness and cut, then transfer the cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until the surface of the cookies looks completely dry and set. Let the cookies cool slightly on the sheets, then transfer to a wire rack to cool completely. Decorate, if desired, before serving.
Milk Chocolate Ganache
Bring 3/4 cup heavy cream to a boil in a small saucepan. Add 1 3/4 cups milk chocolate chips, turn off the heat, and let sit for 5 minutes. Stir until completely melted and smooth. (If the chips are not completely melted, return the saucepan to low heat for a minute or two, stirring constantly.)