Brownies, cakes and cookies are the staples of my holiday baking. I love to eat them as well as give them for gifts. Ordinarily I use recipes from my cookbooks, or Pinterest but lately I have been finding great recipes on the back of chocolate chip bags and these Guitard Double Dark Chocolate Cookies are one of them.
Dark, decadent and bittersweet with a lightly crunchy top these cookies are perfect for gifts, a cookie exchange or keeping them all for yourself to enjoy sitting in front of a toasty fire.
Double Dark Chocolate Cookies
2 cups Guittard 63% extra dark chocolate chips, divided
2 tablespoons water
6 tablespoons unsalted butter, softened
3/4 cup sugar
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
11/4 cups all purpose flour
1/2 teaspoon baking soda
Preheat oven to 375. Line two baking sheets with parchment paper. Melt 11/2 cups of chips and 2 tablespoons of water until smooth. Cream the butter and sugar and salt in a large mixing bowl and beat until light. Beat in eggs and vanilla until smooth. Add melted chocolate, stopping to scrape the bowl as needed. Mix in flour and baking soda until just incorporated. Stir in the remaining 1/2 cup of chips. Drop rounded teaspoons onto baking sheets. Bake 10 minutes or until tops are cracked and crusty. Centers shouls still be sorft and appear slightly underdone. Let stand 5 minutes before removing to cooling racks. Store in an airtight container.