Chocolate Chocolate Chip Cookies | cookies au chocolat

My oh my.  This week is Thanksgiving week.  Normally, I would have been planning for this occasion since December of last year.  But given my hectic schedule and an inability to pee on certain days due to time constraints (true story), I decided to forgo my cooking madness this year.  I am feeling a little blue about it, since Thanksgiving is my favorite holiday of all time.  There is no greater feeling than waking up to a home that smells like cooking, rushing down the stairs at 7 am to help my mom, especially for the stuffing, sneaking bits and pieces of the stuffing into my little mouth when no one was looking, being with family, eating so much that you cannot breathe, falling asleep on the couch with a pillow over your stomach.  Ah. My kind of holiday.  I am slightly soulagée, however, because this year my mom will be cooking for Christmas Eve and I will be home to celebrate and help.  It compensates, I suppose.
This week totally does not feel like Thanksgiving.  Since I will be sitting in class all day on Thursday (mentally protesting the fact that I am not at home doing all of the aforementioned Thanksgiving festivities), I promised my classmates that I would bring them a little taste of America (they don’t know it yet, but I will be implementing a mandatory ENGLISH LANGUAGE LUNCH ! mwahahaha) I just needed to melt some chocolate, stay in the kitchen until 11pm, and blast the Carpenters’ Christmas album for it to feel like it was actually Thanksgiving week.

Chocolate Chocolate Chip Cookies

(adapted from David Lebovitz’s Ready For Dessert)

What you’ll need:

  • 1 pound (450 g) bittersweet chocolate, coarsely chopped
  • ½ stick (115 g) butter, cut into pieces
  • 4 large eggs, at room temperature
  • 1 ¾ cups sugar
  • ½ tsp vanilla extract
  • ½ cup flour
  • ½ tsp baking powder
  • 2 cups (200 g) chocolate chips

Now what?

  1. Melt the chocolate and butter in a bowl in the microwave in intervals of 30 seconds as to not set fire to the mixture (been there, done that.) Mix fully until melted.
  2. With an electric mixer, using the whisk attachment, whip the eggs, sugar and vanilla at high speed until they form a well-defined ribbon when you lift the whisk.  Remove the whisk and attach the paddle to the mixer.  Turn the speed to low, and mix in the melted chocolate mixture.
  3. In another bowl, stir together the flour and baking powder, then add them to the batter.  Add the chocolate chips.  Place the dough in the refrigerator until it is firm, at least 30 minutes.  I left mine in there overnight.
  4. On a lightly floured surface, roll the dough with your hands into three 10-inch logs, 2 inches in diameter.  If the dough is too cold and firm, wait until it becomes easy to handle.
  5. To bake the cookies, position the oven racks in the center and upper part of the oven and preheat the oven to 350⁰F.  Line two baking sheets with parchment paper.
  6. Cut the logs into ½”-thick cookies, and place them on the baking sheet, evenly spaced.  Bake for about 7 minutes.  Rotate the baking sheets and switch racks midway through baking. Bake for a few more minutes or until they start to firm up around the edges.
  7. Remove from the oven and let cool fully, otherwise they will fall apart when you move them.  Once they have cooled completely, store the cookies in an airtight container, or a beautiful box that was given to you on your birthday!


3 Comments to “Chocolate Chocolate Chip Cookies | cookies au chocolat”

  1. I accidentally told some friends I’ll make these before Christmas.
    “Accidentally” because now it’s time for me to learn how to bake! Au travail!!!

  2. Excellent! I was just gonna say that those are the cookies I want to try on Dec. 20th. Off to work Frankenstein!

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