A few weeks ago one of my cadets (I work at a military college FYI) requested a treat for his birthday- I have a tendency to bake for my cadets. When I asked him what he wanted, he said “Something chocolate-y” And with that I tweaked a recipe and came up with Chocolate, Chocolate Chip Cookies! They were such a big hit that they were requested again when I offered baked goods to people who were able to pass an important test early….don’t judge, I am not above bribery!
A note on eggs
I now use duck eggs in all my baking…. they are AWESOME!! I buy mine from a local farmer. If you ever have the opportunity to get some you buy ALL the eggs ’cause they are worth it! Below you can see the size difference, these are left to right: Goose egg, Duck egg, and Chicken egg.
Both the duck (and goose) eggs add a richer flavor and a more tender finished product in baking, I find. They are larger in general, but also have much larger yolks (hence the richness). From my research, it seems two duck eggs equate to three chicken eggs, but I’ve often gotten away with a 1:1 substitution. Also, FYI one goose egg equates to two chicken eggs 🙂
But enough about eggs- you’ve come for cookies and chocolate!
The original recipe was from Gourmet, but you can see I’ve adapted it….
Yield: 2.5 dozen -ish (enough for 10 hungry college students with leftovers)
3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder (don’t cheap out- get the good stuff, i.e. Dutch Process)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened (baking always calls for unsalted butter, which I never have…..I usually compensate by being stingy on the actual salt)
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs (I used two smallish duck eggs)
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Preheat oven to 375 degrees
Whisk together flour, cocoa, baking soda, and salt in a medium bowl.
Beat together butter and both sugars in mixer (or with an electric beater or you can do it by hand if you’re strong….and crazy) until pale and fluffy. Add in eggs and vanilla, mix until combined. Add flour mixture 1/3 at a time, beating after each addition.
Stir in chocolate chips.
Drop rounded tablespoons of dough onto an ungreased baking sheet. Bake in batches in middle of oven until puffed and set- about 9 minutes (rotating halfway through). Allow to cool for 5 minutes on baking sheet, then transfer to a rack to finish cooling.