Thick And Chewy Super Chocolatey Cookies

Photo Credit: Pippa Biddle

Photo Credit: Pippa Biddle

I first learned how to make these cookies when I spent a summer working in the kitchen at a summer camp in the Adirondacks. I was a camper there for 6 years, a counselor for 1, worked in the kitchen, I basically live and breath sleep-away camp. Now, Camp Treetops isn’t like many other camps. In addition to being generally awesome and having it’s own working farm, it is very traditional – no cellphones, no watches, 7-weeks long, family-style meals, and very little sugar. Cookies are a very special treat. When cookies are served they are the best damn cookies EVER.  So good that every Parent’s Visiting Weekend we served hundreds of cookies.

The best way to survive this cookie onslaught was to bake them ahead of time and freeze them. These cookies freeze epically well. Just throw them in a plastic bag or tupperware and pop them in the freezer. If you plan ahead take them out 2-3 hours before serving and let thaw. If you’re a bit less patient pop them in the microwave on defrost for 2 minutes.   When I made these recently I only had semi-sweet and milk chocolate chips but I encourage you to be creative! Throw in white chocolate chips, peanut butter chips, even different types of nuts. Be sure to not overload the cookies though. There needs to be a good matrix to clast ratio!

Thick & Chewy Super Chocolatey Cookies (2 dozen)

1 cup flour

1/4 cup unsweetened cocoa

1 tsp baking powder

1/4 tsp salt

5oz semi-sweet chocolate

4oz bitter-sweet chocolate

2 eggs

1 tsp vanilla

1 tsp instant espresso (can omit)

5 tbsp unsalted butter, softened

3/4 cup dark brown sugar

1/4 cup white sugar

Different types of chips & nuts! (1-1.25 cups total)

  1. Combine flour, cocoa, baking powder, and salt in a bowl, set aside.
  2. Melt semi-sweet and bitter-sweet chocolate in a double boiler.
  3. Whisk eggs, vanilla and instant espresso in a small bowl.
  4. Cream butter and sugar in large bowl with electric mixer.
  5. Add egg mixture, chocolate and dry ingredients to butter/sugar mixture.
  6. Add chips and nuts!
  7. Scoop small (1″) balls onto baking sheet lined with parchment paper.
  8. Bake for 12 minutes at 350 degrees F until edges set but centers seem underdone.
  9. Allow to cool on baking sheet or eat right away!
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