Chocolate Chocolate Chip Cookies

The chocolate chocolate chip cookies came about by my craving one day for chocolate cake without the actual making of a cake. My favorite cookie recipe, the one I turn to at home, is the Tollhouse Cookie recipe, not from the package of chips, but from The American Heritage Cookbook, a collection of historic recipes. It has less sugar than the chocolate chip package recipe, which makes it spread less. I added the cocoa powder, which necessitated adding an egg yolk.

Be sure to not over-mix this dough, especially when creaming the sugars and butter, or the cookie will spread too much and become too crisp. A soft, dreamy cake-like texture is what I was going for.

makes about 36

½ lb. butter, soft
2/3 cup brown sugar, packed
2/3 cup organic cane sugar
2 eggs
1 egg yolk
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon vanilla extract
2 cups all purpose flour
½ cup cocoa powder
1 cup chocolate chips
1 cup white chocolate chips

Cream the butter and sugars until combined, add eggs and yolk and combine. Add baking soda, salt and vanilla, then all the remaining ingredients, stirring until all are incorporated. Scoop with a tablespoon onto a parchment paper-lined sheet pan, leaving about 2-3 inches between each cookie. Bake at 350’F for about 5 minutes and rotate the pan. Continue to bake for about 3-5 minutes, until the cookies are dry in appearance and have cracked slightly on the edges. Allow to cool for about 5 minutes before removing to a cooling rack.


Maggie Davidson, Pastry Chef

The chocolate, chocolate chip cookies came about by my craving one day for chocolate cake without the actual making of a cake. My favorite cookie recipe, the one I turn to at home, is the Tollhouse Cookie recipe, not from the package of chips, but from The American Heritage Cookbook, a collection of historic recipes. It has less sugar than the chocolate chip package recipe, which makes it spread less. I added the cocoa powder, which necessitated adding an egg yolk.

Be sure to not over-mix this dough, especially when creaming the sugars and butter, or the cookie will spread too much and become too crisp. A soft, dreamy cake-like texture is what I was going for.

makes about 36

• ½ lb. butter, soft
  
• 2/3 cup brown sugar, packed
  
• 2/3 cup organic cane sugar
  
• 2 eggs
  
• 1 egg yolk
  
• 1 teaspoon baking soda
  
• 1 teaspoon kosher salt
  
• 1 teaspoon vanilla extract
  
• 2 cups all purpose flour
  
• ½ cup cocoa powder
  
• 1 cup chocolate chips
  
• 1 cup white chocolate chips
  

Cream the butter and sugars until combined, add eggs and yolk and combine. Add baking soda, salt and vanilla, then all the remaining ingredients, stirring until all are incorporated. Scoop with a tablespoon onto a parchment paper-lined sheet pan, leaving about 2-3 inches between each cookie. Bake at 350’F for about 5 minutes and rotate the pan. Continue to bake for about 3-5 minutes, until the cookies are dry in appearance and have cracked slightly on the edges. Allow to cool for about 5 minutes before removing to a cooling rack.

Maggie Davidson, Pastry Chef

The chocolate chocolate chip cookies came about by my craving one day for chocolate cake without the actual making of a cake. My favorite cookie recipe, the one I turn to at home, is the Tollhouse Cookie recipe, not from the package of chips, but from The American Heritage Cookbook, a collection of historic recipes. It has less sugar than the chocolate chip package recipe, which makes it spread less. I added the cocoa powder, which necessitated adding an egg yolk.

Be sure to not over-mix this dough, especially when creaming the sugars and butter, or the cookie will spread too much and become too crisp. A soft, dreamy cake-like texture is what I was going for.

makes about 36

½ lb. butter, soft
2/3 cup brown sugar, packed
2/3 cup organic cane sugar
2 eggs
1 egg yolk
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon vanilla extract
2 cups all purpose flour
½ cup cocoa powder
1 cup chocolate chips
1 cup white chocolate chips

Cream the butter and sugars until combined, add eggs and yolk and combine. Add baking soda, salt and vanilla, then all the remaining ingredients, stirring until all are incorporated. Scoop with a tablespoon onto a parchment paper-lined sheet pan, leaving about 2-3 inches between each cookie. Bake at 350’F for about 5 minutes and rotate the pan. Continue to bake for about 3-5 minutes, until the cookies are dry in appearance and have cracked slightly on the edges. Allow to cool for about 5 minutes before removing to a cooling rack.


Maggie Davidson, Pastry Chef