A chocolate cookie made with bittersweet chocolate and bittersweet chocolate chips for a one-two punch of chocolate.
3 dozen 2-inch cookies
2 cups (12 ounces) GUITTARD 63% EXTRA DARK CHOCOLATE CHIPS, divided
2 tablespoons water
½ cup butter (1 stick), softened
1 cup sugar
½ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1¼ cups unsifted all-purpose flour
½ teaspoon baking soda
Preheat oven to 350ºF. Line baking sheets with parchment.
Heat one cup of chips and water in small microwave safe bowl at medium power (50% or level 5) for 1-2 minutes, stirring well after 1 minute initially, then at 30 second intervals until smooth. Set aside.
Cream butter, sugar and salt in large mixer bowl until light. Beat in eggs and vanilla until smooth. Add melted chocolate, stopping to scrape bowl as needed. Mix in flour and baking soda just until incorporated. Stir in the remaining cup of chips.
Drop rounded teaspoonfuls onto prepared baking sheets. Bake 11-12 minutes or until tops are cracked and crusty. Centers should still be soft and appear slightly underdone. Let stand 5 minutes before removing to cooling racks to cool completely. Store in airtight container.