I often hear, “Oh my God, I love you,” after someone eats one of these chocolate cookies.
This rich, and intensely chocolaty dessert with a soft center has delighted my friends and family for years, so I’ve decided to share my recipe with you today! It was inspired by a chocolate cookie recipe I found a couple of years ago in a BAKER’S Chocolate package. I prefer soft and chewy cookies, so I incorporated semi-sweet chocolate and white chocolate chips into the recipe, rather than using a second box of BAKER’S Chocolate and nuts. And I let the hot melted chocolate mixture cool off for 30 minutes before mixing in the chocolate chips.
The cookies are easy to prepare, and can be stored at room temperature in an air-tight container for 3 days or so. I love to give them away as gifts during the holidays, and for special occasions. I usually store the cookies in small plastic Ziploc sandwich bags to keep them fresh. Afterwards, I place the cookie-filled bags in a gift box, or a gift bag topped with tissue paper. This certainly helps to save money throughout the year.
The complete recipe is listed below.
Do you prefer crisp, or soft cookies? What kinds of chocolate recipes would you like to see more of on this site? Let me know in the comments section below.
- 1 (8-ounce) package BAKER'S Semi-Sweet Chocolate, chopped
- ¼ cup salted butter
- ¾ cup packed golden brown sugar
- 2 large eggs
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- Melt chocolate in a double boiler, or in a heat-proof bowl set over a pot of simmering water, stirring often with a heat-proof silicone spatula until smooth.
- Add butter to the melted chocolate, and continue to stir until the butter melts completely. Remove bowl from heat.
- Mix in the golden brown sugar until the mixture is smooth, and well combined. Allow mixture to cool for 30 minutes.
- Preheat oven to 350 degrees Fahrenheit.
- Add 2 eggs to the chocolate mixture, and mix well. Add flour, and baking powder. Mix well.
- Stir in semi-sweet chocolate chips, and white chocolate chips.
- Drop heaping tablespoonfuls of dough into 16 mounds on non-stick baking sheets. The mounds should be at least 3 inches apart. With wet fingers, smooth the surface of the cookie dough mounds, but do not flatten them.
- Bake the first cookie sheet in the center of the oven for 11 minutes for a cookie with a soft center, or for 13 minutes for a firmer cookie.
- Remove the sheet from the oven, and allow cookies to cool for 2 minutes on the baking sheet.
- Quickly transfer cookies with a large metal spatula to a cooling rack.
- Repeat steps 8, 9, & 10 for the second cookie sheet.
- Cool cookies for at least 5 minutes, and serve.
- Cool leftover cookies, and store in an air-tight container up to 3 days. Layer cookies between parchment paper to keep them from sticking together, and losing their crispness.
2. Do not flatten the dough in Step 7; if you flatten the dough, the cookies will spread too much while baking.
3. In Step 9, the cookies continue to bake and set on the hot tray, so don't forget to remove the cookies from the tray!
Recipe, photo, and post by Maria Perugini of MariaTiramisu.com.
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