This is one of my go-to cookies recipes when I'm Jones-ing for something chocolate. In about an hour from set up to clean up, you can have these beauties out of the oven. I've made them so many times the cookbook opens automatically to their page - so you know this is a good recipe.
Chocolate Chocolate Chip Cookies (Adapted from Nigella Express)
4 oz bittersweet chocolate (or if you prefer semisweet)
1 c flour
1/4 cocoa, sifted
1 t baking soda
1 t instant espresso powder (optional)
1/2 t salt
1/2 c butter (1 stick)
1/2 c brown sugar
1/4 c sugar
1 t vanilla
1 t chocolate extract (optional)
1 egg - cold from the refrigerator
2 c chocolate chips
Melt chocolate, set aside to cool a little. In a small bowl stir together flour, cocoa, baking soda, espresso, and salt. In a mixer cream butter and sugars together. Add vanilla and chocolate extracts. Mix in egg. Mix in the dry ingredients. Stir in the chocolate chips. Use an ice cream scoop (1/4 c) and place dough onto lined cookie sheets. You should get about 12 cookies. Leave in mounds - do not flatten. Bake at 325 for 18-22 minutes. Insert toothpick and it should come out semi-clean (you might hit a chip or two). Cool on pans 5 minutes. Transfer to cooling rack.
A great way to get butter to room temperature quickly and avoid that "oops I microwaved it too much" event, is to place slices of the butter on a small plate. In about 15 minutes or so it will be softened and ready to go.
I don't always put in the espresso powder - but it does add a little extra flavor. I'm not quite sure what the cold egg does but I haven't been brave enough to try out a room temperature one. Well besides, you always have refrigerated egg around anyway. These are really a nice snack-size cookie (I mean really who has just one of those regular-sized cookies - you know you have at least 3 or so - well this is the equivalent all packaged into one). They go oh so well with a nice cold glass of milk.