Chocolate and… chocolate. These are crunchy with a soft (but not gooey) interior, chunky, dark, rich cookies. It’s a really a toss up between these and my Soft Chocolate Chocolate Chip Cookies for best cookie in the world, in my opinion (I’m a chocolate person). If I want something hefty, I go for these, and if I want something more delicate I go for those.
Total time: 30 mins. Makes about 35 well-sized cookies.
Materials: 1 mixing bowl; measuring vessels; cookie or toaster oven tray. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 1 stick butter, softened
- 1 ¾ cups light brown sugar
- 1 egg
- 1 tbsp hot water
- Vanilla, if you have it
- 1 ½ cups (9 oz) chocolate chips (63%), melted
- 2 cups all purpose flour
- ¾ cup almond flour or ½ cup all purpose flour
- ½ tsp baking soda
- ½ tsp salt
- Additional chocolate chips
Instructions:
- Preheat oven to 350˚F.
- Place 2 tbsp butter and 1 ½ cups (9 oz) chocolate chips (I recommend 63%, not semisweet) in a microwavable measuring cup or bowl. Melt this in the microwave.
- In a mixing bowl, mix together the remaining 6 tbsp softened butter and 1 ¾ cups sugar. Then mix in the 1 egg, 1 tbsp hot water, and extract.
- Add the chocolate mixture. Add in 1 cup all purpose flour.
- In another measuring cup, measure the 1 cup remaining all purpose flour and ¾ cup almond flour and mix with ½ tsp salt and ½ tsp baking soda. Stir this into the wet ingredient bowl.
- Add in additional chocolate chips as desired.
- Bake at 350˚F for ~12 min.
Leave a Reply