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Chocolaty Chocolate CookiesPrint
Chocolaty Chocolate Cookies
These cookies are very soft and chewy. The bread flour has more gluten than all purpose flour giving it a chewier texture. These cookies have both melted bittersweet chocolate and dutch processed cocoa, giving them an intense chocolate flavor.
- 1 C. (2 sticks) unsalted butter, melted
- 4 oz. bittersweet chocolate, melted
- ¾ C. white sugar
- ¾ C. packed light brown sugar
- 2 large eggs, room temperature
- 1 tsp. vanilla extract
- 1 tsp. instant coffee granules
- 1 T. hot water
- 2 C. bread flour
- ¼ C. dutch processed cocoa powder
- 1 tsp. kosher salt
- 1 tsp. baking soda
- 1 C. semi-sweet chocolate chips
- 1 C. peanut butter chips
- 1 C. chocolate toffee bar pieces
- Sea salt for garnish
- Nuts for garnish
- In a medium saucepan, melt butter and bittersweet chocolate at medium heat, stirring often until melted . Let cool to lukewarm, set aside.
- Meanwhile, whisk flour, cocoa powder, baking soda and salt in a small bowl.
- Mix coffee granules and hot water together in a small bowl.
- In an electric mixer, beat butter/chocolate mixture, white sugar, brown sugar, vanilla and coffee mixture together until blended. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in the chocolate chips, caramel chips, and chocolate toffee bar pieces. Chill the dough for at least 1 hour.
- Preheat oven to 350 degrees.
- Scoop cookie dough and form into balls. place onto parchment paper.
- Press lightly on the cookie dough balls and sprinkle sea salt and 1 nut onto each one.
- Bake 12-15 minutes
- Let cool for about 5 minutes on cookie sheets.
The dough will look like batter, but when chilled, it will become more solid. You want the dough to be cold, but still pliable. If to hard, leave dough out to thaw, until you can form them more easily.