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Chocolate Chocolate Chip Cookies I

Reviewed: Dec. 31, 2014
I take this recipe, and double it. Half gets Hershey's Special Dark powder, and the other half gets milk chocolate powder. Into a container goes 2 chopped up bars of baking chocolate (I use 1 bar Baker's semi-sweet and 1 bar Baker's German), and up to 5 full 12 oz bags of chips. I mix my brands, as each brand adds a different flavor. Ghiradelli white vanilla chips give a nice counter note as well. Shake them up REALLY well. You should end up with 8 cups of chips. Put half into each batch of dough. You'll want to mix in this many chips by hand, as most mixers can NOT handle something this dense, even when using dough hooks. Use a spatula you don't mind breaking if you don't want to hand mix. I have learned these lessons the hard way. :P Spoon onto cookie sheets (I let them sit covered in the fridge for a day or so, but that's me), sprinkling each cookie with a pinch of cinnamon. Depending on the number of chips, you may have to bake a couple half-dozen test batches first. I start with 8 minutes, then work my way up to no more than 15. These cookies will go from done to burnt VERY quickly! These end up being incredibly rich, incredibly chocolaty cookies that melt in your mouth. They've been described as more chip than cookie. Thank you, Kathy, for an excellent base recipe!
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Banana Cream Pie I

Reviewed: May 23, 2012
Topped this with the Meringue II recipe for a truly awesome and simple summer treat. :9
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