Chocapocalypse Cookies

Name: Chocapocalypse Cookies
Prep time: 55 min
Total time: 100 min
Yield: 50
Cuisine: American
Ingredients: 9 oz Dark Chocolate (6 ounces 54 percent bittersweet chocolate, coarsely chopped + 3 ounces 70 percent bittersweet chocolate, coarsely chopped); 2 oz Unsweetened Chocolate (2 ounces unsweetened chocolate, coarsely chopped); 1 ¾ oz All-Purpose Flour (1 3/4 ounces all-purpose flour); ½ tsp Baking Powder (1/2 teaspoon baking powder); ½ tsp Kosher Salt (1/2 teaspoon kosher salt); 2 pieces Egg (2 large eggs, at room temperature); 1 tsp Vanilla (1 teaspoon vanilla extract); 4 tbsp Unsalted Butter (4 tablespoons unsalted butter, at room temperature); 6 oz Light Brown Sugar (6 ounces light brown sugar); 3 oz Milk Chocolate (3 ounces 40 percent milk chocolate, coarsely chopped); 2 oz Cocoa Nibs (2 ounces cocoa nibs)

A rich, double-chocolate cookie using melted bittersweet and unsweetened chocolate in the dough, loaded with additional chopped chocolates and cocoa nibs, then chilled and baked.

100 minAmerican

Servings50

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Vegetarian
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Steps

1Place the 54 percent bittersweet chocolate and unsweetened chocolate in a heatproof bowl and microwave on high for two 30-second intervals, stirring after each interval. If still not smooth, heat for an additional 10 seconds at a time and stir until it is. Set aside until cooled to 90°F, about 15 minutes.
2Whisk the flour, baking powder, and salt together in a small bowl, then transfer to a paper plate. Then, in the same bowl, whisk the eggs and vanilla together and set aside.
3Mount the paddle attachment on your stand mixer and cream the butter and sugar on medium speed until the mixture looks like wet sand, about 2 minutes.
4Reduce speed to low, and slowly add the egg mixture until fully incorporated. Pour in the melted chocolate and mix to combine, stopping to scrape down the sides of the bowl as needed. Then, with the mixer still on low, work in the flour mixture. When the batter seems homogenized, mix in the 70 percent bittersweet chocolate, milk chocolate, and cocoa nibs.
5Cover the bowl with plastic wrap and refrigerate for 45 minutes.
6Heat the oven to 350°F. Line two half sheet pans with parchment paper.
7Scoop the dough onto the prepared pans using a 1 1/4-inch-diameter disher or ice cream scoop, placing the mounds 2 inches apart for 12 cookies per pan. Bake for 8 to 9 minutes, rotating the pans after 5 minutes. The cookies may still look a bit wet when they come out, but that's okay.
8Cool the cookies on the pan for 2 minutes, then slide the parchment paper to a wire rack to let the cookies cool completely. Repeat steps 7 and 8 with remaining dough.