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Feel free to play around with the types of chocolate chips or chunks you prefer, but be sure to save a few for the end to place atop in that last minute of cooking -- a gooey, melty chocolate chip cookie is my idea of bringing sexy back.
Recipe type: dessert
Serves: 3 dozen cookies
  • 1½ C. all purpose flour
  • 2 Tbs. unsweetened cocoa powder (I would double that next time)
  • ½ tsp. baking soda
  • ¼ lb. (1 stick) cold unsalted butter, cut into ½ inch pieces
  • ½ C. plus 2 Tbs. granulated sugar
  • ½ C. plus 2 Tbs. tightly packed brown sugar
  • ¼ tsp. salt
  • 1 tsp. vanilla extract
  • 1 large egg at room temperature
  • ½ C. ½ inch chunks of white chocolate
  • ½ C. ½ inch chunks bittersweet chocolate
  • (Note: I also added about 1 C. dark chocolate chips and 1 C. milk chocolate chunks to cookies in the last minute of cooking. Next time I think I would use a total of about 3 C. chocolate, mostly dark with some semi-sweet for a darker, more intensely chocolate-y cookie, still leaving some of that chocolate for atop for that last minute goo factor)
  1. Sift together the flour, cocoa powder and baking soda into a medium bowl and set aside.
  2. Using a standing mixer fitted with a paddle attachment or a hand mixer, cream the butter on medium speed until pale yellow, about 2 minutes. Scrape down the sides of the bowl and paddle. Add the sugar, brown sugar, salt and vanilla. Cream on medium speed until it is smooth and lump free, about 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle.
  3. Add the egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Scrape down the sides of the bowl and paddle.
  4. On low speed, add the flour mixture. Beat until all the dry ingredients are incorporated, 15 to 30 seconds. Scrape down the sides of the bowl. Add the white and bittersweet chunks and mix until they are just incorporated. If using a hand mixer, use a wooden spoon to stir them in.
  5. If you want to bake these right away, preheat the oven to 350 degrees. Adjust the rack to the lower third of the oven. Line two baking sheets with parchment paper (I used Silpat). Spoon the dough by heaped teaspoons 2 inches apart onto the prepared baking sheets.
  6. If not baking right away, remove small handfuls of dough from the mixter and plop them down the middle of a sheet of parchment paper, creating a log about 2 inches wide and 12 inches long.
  7. Fold the parchment over, creating a sausage. Chill for at least 1 hour. At the point the dough will keep nicely, tightly wrapped, in the refrigerator for up to 1 week, or in the freezer for up to 1 month. (Thaw frozen dough at room temperature for about 30 minutes, or until you can slice it.)
  8. When the dough has chilled, remove it from the parchment. Using a serrated knife, slice ⅓ inch thick rounds off the log. Place the cookies 2 inches apart on the prepared baking sheets.
  9. Bake one sheet at a time for 12 - 15 minutes, or until the cookies look dry and firm, turning the sheet front to back halfway through the baking. Remove the sheet from the oven and carefully slide the parchment directly onto a work surface. Wait at least 5 minutes before serving or 20 minutes before storing in an airtight container for up to 3 days at room temperature.
Recipe by Portland Sampler at