“Chocolaty” looks like it’s spelled weird, doesn’t it? Like there should be an “e” in there? There’s not, I checked. I’ll alert the Websters.
I always start out with the best of intentions when making cookies. I’m usually game for something new and different and I’m brainstorming all manner of dried fruit and crunchy bits and delicious, unusual things to add for something truly special. And then I spot the chocolate chips.
From there things kind of get out of hand and what usually happens is I end up baking a massive batch of so-dark-they’re-almost-black chocolate cookies with chocolate chunks dipped in chocolate. Or something. The recipe’s no exception but man, did they turn out well – chewy, rich, and perfectly balanced. According to science there’s no such thing as a bad chocolate cookie but there IS such a thing as an incredibly delicious one. This recipe is for those.
DOUBLE DARK CHOCOLATE HEATH BAR COOKIES
makes about 20-24 cookies
1 1/4 cup all purpose flour
1/2 cup dark chocolate cocoa powder (Hershey’s makes this)
1/2 tsp. baking soda
1/2 tsp. salt
8 oz. dark chocolate, divided (about 1 cup if using chocolate chips)
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 tsp. vanilla extract
3 regular-sized Heath candy bars, chopped coarsely (do not use the Heath bits sold in the baking aisle!)
1. Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl. In a double boiler (glass bowl set on top of a pot of simmering water – the water should not touch the bottom of the bowl) melt the butter and 1/2 the chocolate (1/2 a cup). Allow to cool slightly.
2. Pour the chocolate mixture, eggs, vanilla, and sugar in a stand mixer and beat with the whisk attachment until just combined. Slowly add in the flour mixture and then, using a spoon, stir in the extra chocolate pieces and the Heath Bar chunks. Dump the dough onto plastic wrap and wrap tightly. Refrigerate for at least an hour, preferably two.
***Note: I’ve tried these both ways – you can ditch the fridge step and scoop dough right onto the baking sheets and they’re fine, if not too flat for my taste. I preferred the chilled dough version.
3. Preheat the oven to 325 degrees and line two baking sheets with parchment paper. Take the dough out of the fridge and tear/cut off golf ball sized chunks, rolling slightly between your hands to smooth out, then place 2 inches apart on the baking sheets. Bake just until the surface of the cookies begin to crack, about 12 minutes…be careful not to overbake! Cool on the baking sheet for 3 minutes them move to a wire rack.