Choco Choco Chip Cookies

I love a classic, old-fashioned chocolate chip cookie.  But sometimes, I just need more chocolate than that. 

Enter, the choco choco chip cookie.

Yield:  40 cookies

Recipe (Brands Tested):

• 8 oz. unsalted butter (Nutri Mantequilla Sin Sal) - 4 oz. at room temperature and 4 oz. melted
• 1/2 cup granulated sugar (Supermaxi brand)
• 1 cup dark brown sugar (Schullo Azúcar Morena)
• 2 large eggs (Supermaxi brand - grande)
• 2 tsp. vanilla extract (La Reposteria Saborizante Sabor a Vainilla)
• 1 cup cocoa powder (La Universal 100% Polvo de Cacao Sin Azúcar)
• 2 1/3 cup all-purpose flour (YA Harina de Trigo Fortificada Sin Polvo de Hornear)
• 1 tsp. baking soda (Condimensa Bicarbonato de Sodio)
• 1/8 tsp. table salt (Cris-Sal Sal de Mesa)
• 1-2 cups chocolate chips (Cober Choc Mini Gotas Sabor a Chocolate)

Ingredients laid out under supervision of executive chef.

Preheat oven to 350 degrees F (177 degrees C).

While the oven is preheating, add the butter at room temperature, the melted butter, and both sugars to a large mixing bowl and beat at medium to medium-high speed until the mixture is completely creamed (approx. 3 mins.).  You may need to pause to scrape the sides of the bowl a couple of times during this step.

Add the egg and vanilla extract and then beat until combined.

Add cocoa powder, all-purpose flour, baking soda, and salt, and beat until just combined.  One way to prevent overmixing is to beat at low speed for 30 seconds, pause to scrape the sides, and then repeat until the mixture has just come together.  

Use a silicone spatula to fold the chocolate chips into the batter.

Scoop the cookie dough onto a baking sheet.  I used a metal baking sheet lined with a silicone mat, and I used a regular tablespoon to drop rounded mounds of dough onto the mat.  Leave a couple of inches between cookies, as they will spread a little.

Bake for 11-13 minutes.  I like to bake two sheets at a time, and at the 6-minute mark, I open the oven and rotate the sheets (i.e., switch sheet on upper rack to lower rack, and flip them around) -- I find this helps promote even heat distribution.

Remove baking sheet and cool until you can handle the cookies (approx. 10 mins.)  

Move cookies carefully to a wire rack to complete the cooling process.

Whenever you're ready, dig in!

I store these in an airtight container, and they last at least a couple of days -- maybe they'd last longer, but I have not had the opportunity to test greater longevity due to consumption levels in this house!