Killer Chocolate Cookies

These are not for the faint of heart.

If you are not absolutely, 100%, in love with chocolate, and I mean dark chocolate, then turn away.

And before you even think of taking a bite, pour yourself a tall glass of ice cold milk.  I'm not even joking.

I love chocolate.  And these cookies are like, "POW!  In your FACE!" chocolatey.  Almost, eh, too chocolatey?  Is that possible?  Nah.  Never.  Just take a sip of milk.  Have another bite.  Repeat.

Just what makes these cookies almost over-the-top chocolatey?  Perhaps it's the dark chocolate melted into brown butter? And this was an, I hear angels singing, kind of moment.  It could also be the espresso powder.  Maybe the shot of dark rum?  Or how about the bittersweet chocolate chips?

Name it, and all these things collided to make one killer rich, dense, chewy dark chocolate cookie.

Killer Chocolate Cookies
adapted from food52

- 6 oz semisweet chocolate, chopped
- 1/2 c. unsalted butter
- 1 1/2 c. unbleached all purpose flour
- 1/2 c. cocoa powder
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. sea salt
- 2 large eggs, room temp.
- 2/3 c. granulated sugar
- 1/2 c. dark brown sugar, tightly packed
- 1 Tbsp. espresso powder
- 1 tsp. vanilla bean paste
- 1 Tbsp. dark rum (optional)
- 6 oz. bittersweet chocolate chips

Cookie Mama's notes:
*  Substitute ingredients you have on hand, example:
- Kosher salt or table salt for sea salt
- Light brown sugar for dark brown
- Vanilla extract for vanilla bean paste
- Semisweet or milk chocolate chips for bittersweet
* To bring eggs to room temperature more quickly, place them in a bowl with warm water for at least 10 minutes.
* If you follow my blog, I'd recommend investing in some espresso powder.  I use it frequently and love to put it in most all of my chocolate dishes.  It really intensifies the chocolate flavor.  Locally I've seen it at Dorothy Lane and Earth Fare, but Amazon is a great source too!

In a pan, brown 1/2 c. butter over medium heat.  At first your butter will melt.  Then it will start to develop the white bits.  As it heats it will sizzle, stir it around.  The butter will foam, and when it does this, stir continuously to prevent butter bits from burning.  It will start to give off a nutty aroma.  Remove from heat when butter bits are a rich brown color.  Stir in semisweet chocolate and whisk until all chocolate is melted.  Pour chocolate butter mix in a bowl, and place in the fridge while you work.

Preheat oven to 325 degrees.  Line baking sheets with parchment paper.

In a medium size bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

In the bowl of a stand mixer, fitted with a paddle attachment, on medium speed beat sugars, eggs, espresso powder, vanilla bean paste and rum until combined thoroughly.  On low speed, slowly add slightly cooled chocolate butter mixture, increase speed and beat until chocolate is fully incorporated.  Scrape down bowl.

On low speed, slowly add flour cocoa mix, then chocolate chips, stir until just incorporated-being careful to not over mix.  Dough will be shiny and thick.  Scoop dough (golf ball size or larger) onto prepared sheets, press down slightly.  Bake for 9-12 minutes.

Cool on wire racks.  Enjoy them warm, and you'll be a chocolately mess.  And they're like a fudgy brownie in the shape of a cookie.  Mmmmm...