Prep time: 45 minutes
Serves: 3 dozen
- 2 cups flour
- ½ cup Droste unsweetened cocoa
- 1 1/2 teaspoon baking powder
- ½ teaspoon salt
- 16 ounces semisweet chocolate chips
- 4 ounces unsweetened chocolate, broken into small pieces
- 1 ½ cups brown sugar, tightly packed
- ½ cup white sugar
- 12 tablespoons butter, unsalted
- 4 eggs
- 2 teaspoons vanilla
- 2 cups semisweet chocolate chips
- Preheat oven to 350 degrees
- Sift flour, cocoa, baking soda and salt together on to waxed paper and set aside.
- Gently heat the chocolate chips over a double boiler, or in a saucepan set inside a larger pan with one inch of simmering water in the larger pan. When chocolate is melted, remove from heat and stir until smooth. Set aside.
- In an electric mixer, combine both sugars and butter and beat at medium speed. Add the eggs, one at a time, while still beating the mixture, and add the vanilla.
- Add the melted chocolate and beat just long enough to incorporate into mixture, and add dry ingredients. Fold in the chocolate chips.
- Cover bowl with plastic wrap and set aside for 30 minutes for ingredients to emulsify.
- Spoon a tablespoonful of dough on to a parchment or Silpat-covered baking sheet and bake for no more than 10 minutes. (Don’t overbake or cookies will be dry.)
- Allow cookies to cool 10 minutes, then dip half the cookie into the ganache frosting and allow to drain on a raised cooling rack.
- There is so much chocolate going on here that I didn’t dip every cookie, allowing for it to be enjoyed both with and without the ganache frosting.
For the ganache frosting:
- 1/2 cup heavy whipping cream
- 8 ounces semisweet chocolate chips
To make the ganache:
- In a double boiler, mix the chocolate chips and whipping cream and allow to melt.
- Stir to combine.