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Bad Boy Double Chocolate Cookies

March 11, 2011

Apparently I just need to tempt myself lately.  After giving up chocolate for Lent, it seems all I can do is think about it!  We didn’t keep the leftovers of the last batch of bad boy double chocolate cookies I made last week (luckily), but that doesn’t stop me from drooling.

Bad Boy Double Chocolate Cookies

adapted from Moogie and Pap
makes 24 cookies (or 12, if you’re making the giant kind!)

  • 1 cup (2 sticks) cold, unsalted butter, cubed
  • 1¼ cup sugar
  • 2 large eggs
  • ½ cup dark cocoa powder
  • 2¼ cups all-purpose flour
  • ½ teaspoon coarse salt
  • 1 tsp. baking powder
  • 2½ cups semi-sweet chocolate chips

  1. Preheat the oven to 350˚. Line baking sheets with parchment paper or silicone baking mats.
  2. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed.
  3. Mix in the cocoa powder until well blended. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips with a spatula. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.
  4. Using a medium cookie scoop, place dough on prepared baking sheet.  Bake for 10-12 minutes, or until they no longer squish when pressed.  For larger cookies, Divide the dough into 4 ounce portions (or divide into 12 equal pieces). Place on the prepared baking sheets, a few inches apart. Bake 16-20 minutes.
  5. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.
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