allison’s chocolate chocolate chip cookies
My daughter Allison found this recipe in a tiny little chocolate cookbook when she was a teenager. Her brothers loved her to make these and the entire batch would disappear in a day. These are easy, delicious and moaningly chocolately good. I’ve adjusted the recipe a bit to bring out the best of the chocolate flavor. The better chocolate you use the better they taste! Oh, and watch the cooking time–it is a bit longer than most cookies but 14 minutes is the exact time they need. If you are using a convection oven, reduce the temperature by 25 degrees and bake for just 11 minutes.
- 3/4 cup (1 1/2 sticks) Unsalted Butter, at room temp.
- 1 1/2 cups Sugar
- 1 Egg
- 1 1/2 teaspoons Vanilla Extract
- 3 oz. Unsweetened Chocolate, melted and cooled
- 1 3/4 cups Flour stirred with 1/4 teaspoon Salt and 1/2 teaspoon instant coffee granules
- 3/4 cup Semisweet Chocolate Chunks or Chips
- Preheat the oven to 350 degrees F.
- In a large bowl, cream the butter and sugar. Add the egg, vanilla, and melted chocolate and beat until well-blended. Gradually add the flour, blending well after each addition. Stir in the chocolate chips and chopped nuts.
- Drop the cookies by slightly rounded tablespoons, 1 inch apart, onto greased baking sheet (or use parchment paper to avoid greasing)
- Bake for 14 minutes, watching carefully to be sure the bottoms don’t burn. The cookies will be slightly soft in the center when removed from the oven. Let the cookies cool on the cookie sheet for 3 minutes.
Courtesy of Chocolate Cookies by Lorriane Bodger.