May's theme for #FillTheCookieJar is Mother's Day. #FillTheCookieJar is a blogging event hosted by Cynthia of Feeding Big. Each month a theme is assigned and bloggers can share either a cookie or bar that fits in with the theme.
I don't think my mom has a favorite cookie so this stumped me for a few minutes. She likes candies, especially dark chocolate better and I realized I had never made an all chocolate cookie with dark chocolate. Challenge accepted!
As I've mentioned, my mom is good at burning a lot of things, so it cracked me up that while melting these cookies, I underestimated the power of my microwave and ended up burning a little bit of the chocolate. Luckily, I had enough to start over (and lower the microwave power to below the suggested amount in the recipe) and all went well from there.
#FillTheCookieJar: Jumbo Dark Chocolate Chip Cookies
- 10 oz. package dark chocolate morsels divided
- 1 stick unsalted butter softened
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup all purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1. Preheat the oven to 325 degrees and line two large cookie sheets with silpats or parchment paper.
- 2. Add ⅔ cup of the dark chocolate morsels to a microwave safe bowl and microwave at 70% power for 30 seconds. Remove and stir, then continue microwaving at 15 second intervals, stirring after each until morsels are fully melted.
- 3. In the bowl of a stand mixer, combine butter and brown sugar and beat on medium speed until light and fluffy. Add the egg and vanilla extract and beat until combined.
- 4. Sift together the flour, brown sugar, baking soda and salt.
- 5. Add the melted chocolate to the mixer on low speed, mixing until combined, then add the flour mixture. Stir in the remaining chocolate chips by hand.
- 6. Use an ice cream scoop or ¼ cup scoop to drop rounded spoonfuls onto the prepared baking sheets, 3 inches apart.
- 7. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
- 8. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to continue cooling.
These cookies are rich and a perfect balance of crumbly and chewy. I took them to work where they were promptly devoured.
Check out what everyone else made:
Cherry Meringue Topped Cookie Bars by Wine Lady Cooks