Warning: Before you read any further, make sure you've got a gallon of milk on hand.
I love chocolate. This is no secret. I would wager to guess that at least 75% of the dessert recipes I've posted here have chocolate as a key ingredient. These cookies are the perfect thing to have after a long day, especially with a glass of ice cold milk. These cookies are wonderfully chewy, bursting with chocolate flavor, but very different from the brownie cookies I've seen floating around on the web lately. Those are mostly brownie, just shaped like a cookie. These are mostly cookie, with the flavors of a brownie.
These cookies are the kind of recipe my dad would have made - he was always the cookie baker when I was growing up, thanks to his arm of steel. His beating arm made a stand mixer totally unnecessary. This recipe is really just a good chocolate chip cookie recipe with some cocoa powder thrown in and the quantity of flour reduced as a result. The only challenge with this recipe is letting the cookies cool - because they will be somewhat fragile until you have let them sit on the cookie sheet for at least five minutes after baking. Just go do something else, preferably in another room of your home, where the lovely smell of the cookies doesn't force you to eat a cookie before it's fully set. It will crumble all over you. I promise. It will taste wonderful, but it will make a huge mess. Trust me. I speak from experience.
Triple Chocolate Cookies
1 cup (2 sticks) butter
1 3/4 cups white sugar
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder (or dark chocolate cocoa powder)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet or dark chocolate chips (I recommend Hershey's Special Dark!)
1. Preheat oven to 350 degrees.
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto greased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.