Have you ever eaten something that claims to be chocolate, but if you closed your eyes while you were eating it, you wouldn’t be able to tell? Then you would be really annoyed that you wasted calories on a completely tasteless imposter? This has happened to me many times. Not so with these cookies. When I say they are Seriously Chocolate Cookies, I am not joking.
They are are soft on the inside, have a slightly chewy, sugary crunch, and a chocolate flavor that is unparalleled.
The ingredients for these cookies are my favorite basics. I used three different forms of chocolate: cocoa (Hershey’s), semi sweet chocolate chips, (Ghirardelli), and a 3.5 ounce Trader Joe’s dark chocolate bar. Any of your favorite brands are fine, though. I also really like the organic brown sugar from Trader Joe’s. It has a coarser grain than regular brown sugar. I doubt that it has any effect on the flavor of these cookies, but I still really like it.
Pecans are optional if you don’t care for them, but I love the crunch they add to this cookie. I buy mine from Priesters. They have excellent pecans and great customer service. Try to avoid buying grocery store pecans off the shelf if you can, because they are rarely fresh. I recommend buying a few pounds at a time from a reputable company and then store them in the refrigerator or freezer. I learned that from my mom, so that tip is pure gold.
The steps are quick and easy.
Heat the butter and chocolate bar in the microwave at 30 second intervals until melted, which takes about 90 seconds.
Stir together until smooth.
Stir in the sugar. It will be grainy.
Stir in the eggs and vanilla.
Stir flour, cocoa, baking soda, and salt together.
Slowly add the dry ingredients to the chocolate mixture until blended. I stirred it in by hand, but you can use a mixer on low if you’d like.
Add nuts and chocolate chips. Scoop into mounds and roll in granulated sugar. Place on parchment-lined cookie sheets.
I decided to use this post to share one of my favorite kitchen tools. Yes, it’s a scoop, but not just any scoop. It’s called a disher, which is used for food prep and service in restaurants to standardize portions. They come in many sizes, and have color-coded handles that make them easier to identify. They are well made, much better than a typical ice cream scoop.
When I was in culinary school, I worked two semesters in the Bistro Provare, which is a restaurant that is within the school. It is open to the public and is a fabulous place to eat, by the way. Chef Jason Bierley is the chef/instructor who is in charge of the Bistro, and he used dishers often. He would just tell you the color scoop to use for ice cream, bread pudding, etc, and you could rest in the fact that you had the correct portion.
This helpful size guide is on the back of the disher box.
Here are my scoops. One measurement that the guide above doesn’t provide is tablespoons. The blue is 4 tablespoons, the yellow is 3.25 tablespoons, the black is 2 tablespoons, and the orchid is 1.5 tablespoons. I scooped cookie dough with each one so you could see the differences in portion size.
This is how the cookies looked after they were baked. I used the yellow for the remainder of the cookie dough. You will probably need to adjust baking times slightly, depending on the size you use. (The blue one is my favorite size for muffin batter.)
My husband is currently installing a hardwood floor in our den, so we created a cozy spot in the kitchen to relax, eat, do computer work, and watch Netflix. And it’s the perfect place to munch on these chocolate cookies.
I hope you will try them soon. When you do, share them with a friend, and get them to close their eyes and guess what they are. There will be no doubt.
- ½ cup (1 stick) salted butter
- 1 3.5 oz bar dark chocolate (I used Trader Joe's Belgian Dark 72%)
- 1 cup dark brown sugar
- 2 tablespoons granulated sugar
- 2 eggs, lightly beaten
- 1½ teaspoons vanilla
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup cocoa
- 1 cup all purpose flour
- ⅔ cup semi sweet chocolate chips
- 1 cup chopped pecans (optional)
- Heat butter and chocolate at 30 second intervals on high in microwave until melted. This will take about 90 seconds total.
- Stir until smooth.
- Add sugars and stir. Mixture will become grainy.
- Stir in eggs and vanilla.
- Combine salt, soda. cocoa, and flour.
- Slowly stir in dry ingredients to chocolate mixture. You can also use a mixer on low if you'd like.
- Add chocolate chips and pecans.
- Scoop with cookie scoop into a small bowl of granulated sugar and roll until covered.
- Place on a parchment-lined cookie sheet.
- Bake at 350° for 9-10 minutes. They will look slightly underbaked.
- Sprinkle with additional sugar if desired.
- Place on a cooling rack until completely cooled.
- Store in an airtight container.