Double Dark Chocolate Cookies

Lately my office mates have been harassing me to bring in cookies by plastering my Facebook page with requests and comments. I must admit now that the weather has improved, I spend less time in the kitchen and more time outdoors. It's time to get serious about cookies again and this use of social media to nudge me back into the kitchen made me laugh. What next? Will I be hosting SNL a la Betty White? I hear there is another Facebook group lobbying for Ms. White to host the Oscars. I say hooray for Betty!

On my way home from work I popped in to Wholefoods and headed for the baking aisle to pick up some chips. I grabbed the last bag of Guittard 63% cacao extra dark chocolate chips and headed for the checkout. I have never tried Guittard chocolate and am happy to report the chips exceeded my expectations. At $3.99 per bag, were the least expensive chip available at "Wholepaycheck."

I like to try recipes I find on the side of boxes and bags. These recipes are extensively tested to make sure they work. After all, why would a manufacturer print a recipe that isn't thoroughly tested? Their reputations are at stake. I set right to work making the recipe on the side of the Guittard chocolate chip bag.

The dough is rather moist and you may want to pop it in the refrigerator for twenty minutes or so before baking (but it's not necessary). Be sure not to over bake these cookies. 11 - 12 minutes at 350 degrees is the perfect amount of time. You want the centers to remain soft and chewy. Also be careful when melting the chocolate in the microwave. I almost burned it because I don't know how to set my microwave at 50% power.


Double Dark Chocolate Cookies

1 stick butter, softened (1/2 cup)
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups unsifted all-purpose flour
2 cups (12 ounces) dark chocolate chips
2 tablespoons water

Preheat oven to 350 degrees. Line baking sheets with parchment.

Heat one cup of chips and water in a small microwave safe bowl at medium power for 1 - 2 minutes, stirring well after 1 minute, then after 30 second intervals until smooth, set aside.

Cream butter, sugar, and salt in a large bowl until light. Beat in eggs and vanilla until smooth. Add melted chocolate, stopping to scrape bowl as needed. Mix in flour and baking soda just until incorporated. Stir in the remaining cup of chips. Dough will be moist and soft.

Drop rounded teaspoonfuls onto prepared baking sheets. Bake 11 - 12 minutes or until tops are cracked and crusty. Centers should be soft and appear slightly underdone. Let stand 5 minutes before removing to cooling racks to cool completely. Store in an airtight container.