This is a chocolate chip cookie for grown ups.
There isn’t any alcohol in it or anything — so, if you want to be generous, you can share with your kids.
But this is a dark chocolate chip cookie for those of us who crave more than just sweet in our sweets.
We want a rich, deep sweet. Complex even.
A sweet that has a hint of bitterness and a dash of salty. And, since it is Christmas, lets go all out and indulge with a splash of minty too.
Yes, this cookie satisfies every taste bud on my tongue and has me reaching for more than I should.
In fact, as I tested and perfected this recipe over the last 48 hours, (I made five batches to get it just right,) I ate way more cookies than I could ever admit.
But they are just so good. Every single batch I made was delicious.
I fiddled with the ratio of flour to cocoa. I tried them with cornstarch and without. I tested them with a combination of baking soda and baking powder versus only baking soda. I made some with an extra yolk. And I adjusted the amount of chocolate chips.
Although each batch turned out differently – some spread more, some were chewier, some were crispier, some were fluffier – they were all irresistible.
And if you aren’t in the mood for dark chocolate, you can always swap out the dark chocolate for another delicious flavour of CHIPITS.
So, if you are a cookie making novice. No worries.
The great thing about these cookies is that you can’t go wrong.
If you want a chewier cookie, use the cornstarch as I call for in the recipe. And if you want a fluffier cookie, use the baking powder with the baking soda too.
If you want them packed with more chocolate chips, increase the amount of chips a little.
If, however, you want your cookies to spread more and be more melt in your mouth than chewy and full, then skip the cornstarch and the baking powder. Just use 1 teaspoon of baking soda instead of the 1/2 teaspoon of baking soda and 1/2 teaspoon of baking powder.
Whatever you do, grab a bag of Hershey’s CHIPITS Dark Chocolate Chips and make yourself some grown up dark chocolate chip cookies…
Dark Chocolate Chip Christmas Cookies
Author: Janice Croze
Recipe type: Dessert
Serves: 18-24 cookies
A rich, complex, dark double chocolate chip cookie that complements its sweetness with a hint of bitterness, a dash of salty, and a smidgen of minty.
- 1⅔ cup flour
- ½ cup cocoa
- 1 tsp cornstarch
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp coarse salt (divided)
- 1 cup butter (softened)
- ⅔ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 2½ cups Dark Chocolate CHIPITS (1/2 cup reserved)
- Preheat oven to 350F
- In a large bowl, whisk together flour, cocoa, cornstarch, baking soda, baking powder, and ½ tsp of salt
- Set aside
- With an electric mixer, cream together butter and sugar for 2 minutes
- Add vanilla and eggs, one at a time, mixing until evenly distributed
- Add dry mixture one cup at a time, blending until combined, taking care not to over mix
- Gently stir in 2 cups of Dark Chocolate CHIPITS
- Drop two tablespoon balls on parchment lined cookie sheet
- For extra chocolate fun, using reserved ½ cup of CHIPITS, press 3-5 chips into the top and sides of cookie dough balls
- Top with crushed candy canes
- Sprinkle with reserved coarse salt
- Cover and refrigerate for at least 30 minutes and up to 48 hours
- Bake at 350F for 9-12 minutes, keeping a close eye and making sure not to over cook
- Cookies should be slightly undercooked when removing from oven
- Allow to cool on baking sheet