Death By Chocolate Chip Cookies
An Irresistible Chocolate Treat
If you’re a chocolate lover, prepare yourself for an indulgent journey with these Death By Chocolate Chip Cookies. With a rich, chocolatey base and a delightful mix of your favorite chips, these cookies are sure to become your new obsession. Perfect for satisfying those sweet cravings or impressing guests, they’re a decadent treat for any occasion.
Why You’ll Love This Recipe
These cookies are a chocolate lover’s dream come true. Each bite is packed with an intense chocolate flavor, thanks to a combination of melted semi-sweet chocolate and cocoa powder. The addition of your favorite chips—whether it’s dark chocolate, white chocolate, or peanut butter—adds an extra layer of deliciousness, making these cookies completely irresistible.
Kitchen Equipment You’ll Need
- Medium mixing bowl
- Small bowl
- Electric or stand mixer with paddle attachment
- Microwave-safe bowl
- Baking sheet
- Wire rack
Ingredients
- 1 cup + 1 Tbsp all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 8 ounces semi-sweet chocolate, chopped
- 2 eggs
- 1 tsp vanilla extract
- 5 Tbsp unsalted butter, softened to room temperature
- 3/4 cup light brown sugar
- 1/4 cup sugar
- 2 cups of your favorite chips; dark chocolate, peanut butter, white chocolate, etc.
Step-by-Step Instructions
- Sift together flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
- Melt the chocolate in the microwave for about 1 minute. Stir and continue to melt in 30-second increments until fully melted and smooth. Set aside.
- In a small bowl, whisk the eggs and vanilla. Set aside.
- Using an electric or stand mixer with a paddle attachment, beat the butter until smooth and creamy—about 1 minute. Add the sugars and beat, scraping down the sides every 10 seconds. The mixture will be granular.
- Mix in the beaten egg and vanilla until incorporated.
- Add the melted chocolate in a steady stream and beat until combined.
- On slow speed, add the dry ingredients. Fold in the chocolate chips and peanut butter chips. Avoid overmixing.
- Chill the dough for at least 30 minutes. Preheat oven to 350 degrees F.
- Scoop about 2 Tbsp of dough and roll into a ball. Place on a baking sheet.
- Bake for about 10 minutes, or until the cookies have just begun to set, with the centers still appearing very soft. They will firm up as they cool.
- Allow cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
Tips for Success
For the best results, ensure all your ingredients are at room temperature before you start. Chilling the dough is crucial for preventing the cookies from spreading too much, so don’t skip this step. Also, remember not to overmix your dough to maintain a tender cookie texture.
Additional Tips and Variations
Feel free to experiment with different types of chips or even add nuts for added texture. If you prefer a slightly less sweet cookie, you can reduce the amount of sugar slightly. For a spicier kick, consider adding a pinch of cayenne pepper to the dry ingredients.
Nutritional Highlights (Per Serving)
- Calories: 150
- Fat: 9g
- Carbohydrates: 18g
- Protein: 2g
- Sugar: 10g
Frequently Asked Questions (FAQ)
Q: Can I use milk chocolate instead of semi-sweet chocolate?
A: Yes, you can use milk chocolate, but keep in mind that it will make the cookies sweeter.
Q: How should I store these cookies?
A: Store them in an airtight container at room temperature for up to a week.
Q: Can I freeze the cookie dough?
A: Absolutely! Roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag and store in the freezer for up to 3 months.
Conclusion
These Death By Chocolate Chip Cookies are a must-try for any chocolate enthusiast. Their rich flavor and soft, chewy texture will have you reaching for seconds. Give this recipe a go, and don’t forget to share your delicious creations with friends and family—or keep them all to yourself! Let us know how they turn out in the comments below.
