I rarely say no to chocolate, but there are times when a chocolate chip cookie doesn’t pack enough of a punch to satisfy my chocolate cravings. These Intense Dark Chocolate Cookies are cookies meant for the serious chocolate lover with a serious chocolate urge. The cookies are made with both unsweetened chocolate and unsweetened cocoa powder, both of which help build the cookie’s bittersweet foundation. The sweetness in these cookies comes from brown sugar, which pairs well with the flavor of the chocolates, and anyone eating a cookie will get yet another layer of chocolate from the chocolate chips found in each bite. The cookies should be soft and just barely set when they come out of the oven so that they remain moist and tender.
I added some roasted cacao nibs to these cookies, along with my semisweet chocolate chips. The cacao nibs have a fruity, bittersweet chocolate flavor of their own and add some complexity to the flavor profile of the cookies. They also add a subtle crunch to the otherwise tender cookies. If you don’t have cacao nibs on hand, you can usually find them at specialty food and baking stores and they have a long shelf life if you store them in an airtight container in a cool, dry place. They can also be substituted with some finely chopped pecans or walnuts, if you want a little texture and a little extra nuttiness.
I like these best when they are fresh out of the oven and have been known to microwave a leftover cookie for 8-10 seconds to warm it up and recreate that fresh-from-the-oven feel. They’re excellent when served with a big glass of milk and also pair exceptionally well with ice cream.
Intense Dark Chocolate Cookies
1 cup + 2 tbsp all purpose flour
3/4 tsp baking soda
1/4 tsp salt
2 oz unsweetened chocolate, coarsely chopped
2/3 cup butter, room temperature
1 cup brown sugar (pref. light brown)
1 large egg
1 tsp vanilla extract
1/4 cup unsweetened cocoa powder
1 cup chocolate chips
2 tbsp cacao nibs
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a small, microwave-safe bowl, melt the chocolate by microwaving it for 30-45 seconds on medium heat until melted. Set aside to cool slightly.
In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in the egg and vanilla extract, followed by the cocoa powder. Beat in the cocoa powder well to ensure that no lumps remain. Blend in the melted chocolate. Stir in the flour mixture, followed by the chocolate chips and cacao nibs.
Shape the dough into 1-inch balls and arrange on prepared baking sheet, leaving about 2-inches between the balls to allow for spread.
Bake for 8-10 minutes, until the cookies are set around the edges and still appear slightly moist in the center. Allow cookies to cool for 2-3 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Store in an airtight container when cool.
Makes about 2 dozen.