Serious Eats: Carrie Vasios’ chocolate chocolate chip cookies

Just a quick entry this time. I made these cookies in parallel with J. Kenji Lopez-Alt’s Best Chocolate Chip Cookie Recipe, since I wanted to try a little something different from the usual. The cookies turned out just fine, but I think my personal tastes run toward something less sweet and more chewy. Still, if you like a chocolatey, very sweet, brownie-like cookie, this recipe is worth a try.

You can find the original source here.

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Serious Eats: Carrie Vasios' chocolate chocolate chip cookies
Course Dessert
Cuisine North American
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Course Dessert
Cuisine North American
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Instructions
Making the dough
  1. In a small bowl, whisk together flour, salt. and baking powder.
  2. In a large bowl, cream together butter and sugar until fluffy.
  3. Add egg, vanilla, and milk to large bowl and blend well.
  4. Add cocoa powder and espresso to large bowl and blend well.
  5. Add flour mixture to mixing bowl and mix until just combined, then stir in chocolate chips.
  6. Refrigerate, covered, until firm.
Baking the cookies
  1. Scoop dough onto prepared pans in lumps about 1 inch in diameter.
  2. Preheat oven to 375°F/190°C and line baking sheets with parchment paper.
  3. Bake cookies until dry on top, about 10 to 12 minutes.
  4. Let cookies cool on baking sheet for about 5 minutes, then transfer to a wire rack.
  5. Store completely cooled cookies in an airtight container up to 3 days.
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