They are called Chocolate Lover’s Chocolate Chip Cookies and that’s no misnomer.
From the Two Peas and Their Pod blog, known for cookies and lots of recipes for people who love vegetables (not this girl), this cookie has all the chocolate: chips, chunks and grated.
I used grated Hershey’s bar, semisweet chips and dark chocolate chunks. I think next time I will use semisweet chips and white chocolate chunks. Dark can seem a bit harsh to me. This is also a recipe for which you can use up the leftover chocolate from other recipes. Be creative.
This recipe will give you a bakery-style cookie: sturdy, not too sweet, soft. And, of course, it makes a delicious dough. You’ll note there is more brown sugar than white.
If you’re looking for a new chocolate chip cookie recipe, give these a try. If you aren’t going to be finishing them off in a couple days, freeze them. That’s the best way I know of to extend the life of a cookie. That or forming the dough into balls and freezing them on a cookie sheet and then storing them in freezer baggies until ready to bake.
Chocolate Lover’s Chocolate Chip Cookies
3 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 cup unsalted butter, at room temperature
1 1/2 cups light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract (please do not use imitation)
1 1/2 cups chocolate chunks
1 1/2 cups chocolate chips
1/3 cup grated chocolate
Extra sea salt for sprinkling on cookies, if desired
- Preheat oven to 350 degrees. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda and sea salt. Set aside.
- Using a stand mixer, cream butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in the chocolate chunks, chocolate chips and grated chocolate.
- For the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart. Sprinkle with sea salt, if desired.
From Two Peas and Their Pod