for this month's secret recipe club pick at my hobbie lobbie, i had a couple recipes picked out: baked fish in mushroom sauce [i'm always on the lookout for simple, delicious ways to prepare fish, and mushrooms are always a hit in this house], savory french toast [think baked french toast casserole with peppers, onions, and cheese], monster cookies [chocolate chips + peanut butter + oats + M&Ms] and these totally chocolate chocolate chip cookies [melted chocolate & cocoa in the batter with dark chocolate chips mixed in]. i woke up one saturday morning all ready to make the savory french toast, when i realized i was missing one - arguably the - key ingredient: bread. so i settled - if i can even call it settling, when so much chocolate is involved - on the totally chocolate chocolate chip cookies. the only change i made was to convert the ingredients from metric to US measurements using my kitchen scale & i added a sprinkle of sea salt to the top of half the cookies. i loved the salt, jason didn't care for it, but we all agreed the cookies are delicious.
for more information on the secret recipe club, including the list of participating bloggers, featured recipes from members, and instructions on how to join, visit the secret recipe club website!
check out my previous secret recipe club posts: mexican mac & cheese and bakewell tart, breakfast pizza two ways, old fashioned sour cream donuts, italian sloppy joes, hard cider baked chicken & mushrooms, mini cinnamon roll cakes, double chocolate zucchini muffins with chocolate butter, butterscotch M&M oatmeal cookies, 30 minute baked tortellini, snickerdoodle bars & slow cooker chicken fajitas, meyer lemon iced raspberry yogurt cake & slow cooker chicken cacciatore, almond strawberry jam thumbprints, almond butter cookies, enfrijoladas, chocolate snack cake, bacon topped maple french toast cupcakes, cherry sorbet, slow cooker beans & mushrooms, mojito chicken tacos, maple glazed whole wheat spiced apple pizza, pig out cookies, pasta with blistered tomatoes & arugula and iced grapefruit cookies, mushroom barley soup, scalloped ham and potato bake & andes mint cake, chicken souvlaki with tzatziki, asian pork chops, lemon lime meltaways, blueberry peach crisp, minted lemon ice, white chocolate macadamia nut blondies, raspberry cream filled eclairs, jam swirled cheesecake, whole wheat grapefruit cake, chewy no bake granola bars & carrot cinnamon waffles, cannoli, gingerbread muffins, double chocolate peanut butter chip oatmeal cookies, butterscotch peach cake, whole wheat honey pancakes, minted pineapple lime agua fresca, breakfast tacos, simple almond sandwich cookies, & roasted banana rum cake.
salted totally chocolate chocolate chip cookies
adapted from my hobbie lobbie
45 minutes, makes 2 dozen cookies
for extra large cookies, scoop about 1/4 cup of dough and bake 16-18 minutes.
12 ounces (about 2 cups) dark chocolate chips
9 tablespoons (1 stick + 1 tablespoon) unsalted butter, room temperature
1/4 cup packed brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1 cup flour
1/4 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
sea salt for topping
- preheat your oven to 350F and line a baking sheet with parchment or a silicone baking sheet & set aside.
- melt 3/4 cup chocolate chips in your microwave or in a double boiler just until melted.
- cream the butter, brown sugar, and white sugar with a mixer until light and creamy, about 5 minutes. add the melted chocolate and mix until combined.
- add the vanilla and egg and mix until combined.
- add the four, cocoa, and salt and mix until combined. mix in the chocolate chips.
- scoop dough into balls about 1 1/2 tablespoons in size (i use this cookie scoop) and place on the baking sheet. sprinkle with sea salt. bake 11-12 minutes for chewy cookies and 13-14 minutes for crispy cookies. cook on the baking sheet for a few minutes before transferring to a wire rack to cool completely.