Harvey turned two (almost six months ago, yeah, I know this is late, what else is new) and what better way to celebrate than letting Choo Choo Bob's host a party. With trains. Lots of them. And snacks. Lots of them. And a cake: a chocolate/vanilla marbled cake filled with chocolate frosting and covered with a light swiss-meringue butter cream.
I have been on the hunt for a good chocolate chocolate chip cookie. I have found fudgy cookies. And flourless cookies. I have found crispy cookies and cakey cookies. But I have yet to find one that has the consistency of a chocolate chip cookie but with a chocolate base. Really, is this too much to ask?
So I made one myself.
Chocolate Chocolate Chip Cookie
280g unsalted butter, room temp
300g brown sugar
150g granulated sugar
1 tbsp vanilla extract
2 tsp salt
265g all purpose ﬂour
1 tsp baking soda
45g sweetened cocoa powder
45g unsweetened cocoa powder
1 1/2 tsp espresso powder
230g dark chocolate chips
Preheat the oven to 375°. Combine butter, brown sugar, granulated sugar, vanilla, and salt in the bowl of a standing mixer fitted with the paddle attachment. Mix on medium-high speed until light, about 3 minutes. Add the eggs and mix until blended.
Whisk the flour, baking soda, cocoa powders, and espresso powder together, then add to the dough, continuing to mix for 2 minutes. Stir in the chocolate chips.
Using a size 20 scoop, bake for 10 minutes. The cookies will look undercooked but once they have cooled fully (a few hours), they will be perfect.
When a four-year old asks you to make her a birthday cake with lots of chocolate, you oblige. And then you add some marshmallow fluff, two layers of graham cracker cake, and an entire rice krispie treat and tell yourself that clearly what she wanted was a giant, crunchy, s'mores cake.