1 Video | Photo: Chocapocalypse Cookie Recipe
Ingredients
- 6 ounces 54-percent bittersweet chocolate, coarsely chopped
- 2 ounces unsweetened chocolate, coarsely chopped
- 1 3/4 ounces all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter, at room temperature
- 6 ounces light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 ounces 70-percent bittersweet chocolate, coarsely chopped
- 3 ounces 40-percent milk chocolate, coarsely chopped
- 2 ounces cocoa nibs
Directions
Place the 54-percent bittersweet chocolate and unsweetened chocolate in a medium glass mixing bowl and microwave on high for two 30-second intervals, stirring after each interval. If still not smooth heat for 10 additional seconds at a time and stir until smooth. Set aside to cool to 90 degrees F, approximately 15 minutes.
Whisk the flour, baking powder and salt together, transfer to a paper plate and set aside.
Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined and looks like wet sand, about 2 minutes.
Whisk the eggs and vanilla together in a small bowl. Turn the mixer on low speed and slowly add the egg mixture until fully incorporated. Pour in the melted chocolate and mix to combine. Stop and scrape down the sides of the bowl.
With the mixer on low speed, add the flour mixture and mix until integrated. Add the 70-percent bittersweet chocolate, 40-percent milk chocolate and the cocoa nibs and mix until combined.
Cover the bowl with plastic wrap and refrigerate for 45 minutes.
Preheat the oven to 350 degrees F.
Scoop the dough using a 1 1/4-inch-diameter disher or ice cream scoop onto parchment-lined half-sheet pans, placing 2 inches apart, 12 cookies per pan. Bake for 8 to 9 minutes, rotating after 5 minutes. Do not over-bake; the cookies may look wet and doughy.
Cool the cookies on the pan for 2 minutes, then transfer on the parchment paper to a cooling rack to cool completely.
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By cristy16
Oakley, CA
on February 10, 2013
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These cookies were absolutely delicious and oh sooooooo chocolatey!!!!! The first time around, I didn't have the cocoa nibs, so I skipped those. Still a fabulous cookie!! My only issue was with the number of cookies the batch made. The recipe says 55 cookies (and that's using a 1 1/4" disher, but I used a 1" disher and only got 35 cookies out of it. I've seen a couple of others here say they didn't get 55 cookies either. One suggested that the measurement of flour in the recipe should be cups, not ounces, but I don't think so. Anyone who's a fan of AB knows that he likes to weigh his ingredients whenever possible. Also, I went back and watched the video, and he says 1 and 3/4 ounces of A/P flour, or about a third of a cup. So, it really is that little amount of flour. I think the consistency of the cookie is great, just wish it made more. I'll make a double batch next time!!
By heather.findlay...
West Hills, CA
on September 27, 2012
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These are definitely a totally yummy and VERY chocolatey cookie.. (I even used semi-sweet instead of the milk chocolate, and omitted the cocoa nibs (as I didn't have any in the cupboard, and couldn't wait to make them and they were still fabulous.
By bakinggirl415
Idaho
on April 11, 2012
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These are delicious! I did not use the cocoa nibs, didn't want to hunt for them just to make cookies. They were excellent without them, but would probably be good with them as well. Passed them around to my co-workers and they all loved them. They are definatly very dark and not super sweet, which I liked. Make them tiny, they pack a punch which would be overwhelming in a large package.
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