Chocolate Chocolate Chip Cookies III

SUBMITTED BY: Walt PHOTO BY: Nisrine

"A double dose of chocolate!"

SERVINGS & SCALING

Original recipe yield: 3 dozen

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INGREDIENTS

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups semisweet chocolate chips
6 tablespoons butter, softened
1 cup white sugar
1 1/2 teaspoons vanilla extract
2 eggs
1/2 cup confectioners' sugar

READ REVIEWS (90)

DIRECTIONS

Combine flour, baking powder and salt. Set aside.
Melt 1 cup of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips.
Wrap in plastic and freeze until firm (about 20 minutes).
Make small balls (1 inch); roll in confectioners' sugar. Place on ungreased cookie sheet and bake for 10-12 minutes at 350 degrees F (175 degrees C). Cool on wire rack.

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REVIEWS

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Reviewed on Aug. 13, 2007 by AlexisSweet

These cookies are awesome! I followed the reciped exactly, but doubled it. I ended up with close to 90 cookies, and I froze some for later. They are a cross between chocolate chip cookies and brownies. I can't stay out of them! Thanks for listing it. EDITED TO ADD: These cookies don't keep for too long, so eat them within 2-3 days. I don't recommend freezing them because they really harden quickly once thawed (like in 1-2 days). They're awesome when fresh, though!!!

9 users found this review helpful

Reviewed on Dec. 12, 2006 by LCHERRY

The dough is delicious, and the cookies even better! Easy to make, and very chocolatey. Would also be really good with some white chocolate chips I imagine, and I think I'll try that next time. I didn't want to mess up another pan to melt the chocolate chips, so I stuck them in the microwave on low power for a few minutes. Worked well, just make sure to stir every 30 seconds or so they can burn, as I learned from experience. I wonder if some of the reviewers aren't familiar with this type of cookie; several folks have mentioned that the powdered sugar left funny white spots on the cookies after baking. I've generally seen these called "Chocolate Quakes", and the idea is to have a white, sugar-covered ball of dough which breaks open during baking to reveal the chocolate underneath.

8 users found this review helpful