This week's cookie (#6, originally baked in January) are Double Chocolate Chip Cookies from Great Cookies. Use the good chocolate here people, it's totally worth it because you really can taste it - also the better quality chocolate tends to give the finished cookie better colouring.
Chocolate Chocolate Chip Cookies - from Great Cookies
(p. 40)
8 oz bittersweet chocolate, chopped
1 cup unbleached flour
2 tbsp Dutch process cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 cup butter/Becel
3/4 cup sugar
1/2 cup lightly packed very fresh brown sugar
2 large eggs
2 tbsp hot water
1 1/2 tsp vanilla extract
12 oz semisweet chocolate chips*
*The recipe called for bittersweet OR semisweet chunks OR chips. I went with semisweet chips because there was already melted bittersweet in the dough.
You're not preheating right away because the dough needs to be chilled. First up then, is melting the bittersweet chocolate. I like to do it in a stainless steel bowl over a pan of simmering water.
Sift together the flour, cocoa, baking powder and salt. Set this aside for later.
Cream the butter and the sugars.
Add the eggs, scraping down the bowl a few times, and then the vanilla.
Slowly (and carefully) pour the still warm melted chocolate into the batter, and mix again.
Add in the flour mixture now, a little at a time until it's all blended.
Fold in the chocolate chunks or chips now and pop this dough in the fridge for an hour or so.
Preheat the oven to 350, drop the cookies by a little less than a tablespoon fulll for chewy cookies with a little height to them and bake for about 10 minutes per tray.
. Use the good chocolate here people, it's totally worth it because you really can taste it - also the better quality chocolate tends to give the finished cookie better colouring. 
