(the batter and then dough is glorious, shiny and rich in all of its phases)

When your sweetheart stays up late researching double chocolate cookies, that's the first sign of trouble . . . when the stresses of nesting get nutty and you turn to said research, it's all over.

Surrender to the chocolate.
Then things get real bad when the cookies keep calling to you -- take off one more chunk, look at this perfect little area that will break off so easily, this part looks nice too with so many chocolate chips, and ooh, over here there's a section w/more walnuts than the other side, so I may as well try that bite as well . . . If chocolate oogle moogle cookies speak tender nothings in your ears too, then this may be the last recipe for a sweet that you'll ever need. There good. Super good. Totally over the top delicious crazy chocolatey. D said if he had to choose between these cookies or a chocolate cake slice or a brownie, he'd choose these. That's saying a lot because of his ridiculously high cookie standards. GO FOR IT! Recipe found on Crispy Waffle
Gooey double chocolate chip cookies
makes about 2 dozen cookies
- I made about 1 dozen extra big cookies, using a 1/4 c measure for getting the proper amount of dough
- I also added about 1/2 c chopped walnuts for texture and flavor
- I cooked the large cookies for 16 minutes, not the prescribed 13 minutes, because the cookies were just so big they needed more time

4 ounces (150g) bittersweet chocolate
1/2 cup (1 stick, or 110g) butter
2 large eggs
1-1/4 cup granulated sugar
1 teaspoon vanilla
1 cup (130g) all-purpose flour
1/2 cup Dutch-process cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1-1/2 cups (8 ounces, or 300g) chocolate chunks or chocolate chips
  1. Preheat the oven to 325 degrees F (165 C). In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.
  2. Melt the butter and 4 ounces of bittersweet chocolate together over low heat. Remove from heat and add the vanilla.
  3. In the bowl of a mixer, combine the eggs and sugar and beat at medium speed until light and fluffy, about 3 minutes. Lower the speed to low and beat in the chocolate mixture until well combined.
  4. Add the flour and stir until just combined. Fold in the chocolate chips or chocolate chunks.
  5. Drop 1-1/2 tablespoon portions 2-inches apart onto a baking sheet lined with parchment paper.
  6. Bake for no longer than 13 minutes — they should be slightly underbaked so the interior stays chewy and soft. Remove the whole sheet of parchment to a cooling rack and cool until just warm and set.

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