{recipe} The Best Double Chocolate Chip Cookies in the World

In general, I tend to take issue with the overuse of superlatives I see in recipes these days – it seems like everything is the “BEST EVER” or the  “MOST AMAZING” or the “LIFE CHANGING” something or other. But in this case, one of these cookies, a little warm from the oven, just IS the best double chocolate chip cookie in the world. In my opinion, of course. You can try them and see if you agree.

One of my all-time favorite misuses of the superlative-recipe-naming-trend is the recipe I have seen multiple times for “Better than Sex Chex Mix.” If you think Chex Mix is better than sex… well, I hate to tell you this, but I think you might be doing sex wrong.

But I am not here to talk about sex, because in real life I’m actually a huge prude. But I will tell you to make these cookies and let me know if you think they can be topped.

RECIPE: The Best Double Chocolate Chip Cookies in the World
makes about 4 dozen

INGREDIENTS:

• 2 1/2 cups semi sweet chocolate chips, divided
• 3 oz. unsweetened baking chocolate
• 1/4 cup butter
• 3 eggs
• 1 cup sugar
• 2 tsp vanilla extract
• 1 Tblsp brewed coffee or espresso
• 1/2 tsp salt
• 6 Tblsp flour
• 1 tsp baking powder

METHOD:

• In a double boiler, melt 1 1/2 cup of the chocolate chips with the unsweetened chocolate and the butter. (If you don’t have a double boiler, you can put about 1 inch of water in a pot and set a stainless steel bowl over it to use as a makeshift double boiler.)
• Meanwhile, whisk together eggs, sugar, vanilla, coffee, and salt.
• When chocolate is melted, pour into egg mixture and whisk well to completely combine.
• Add flour and baking powder. Switch to a wooden spoon or spatula and mix until completely combined, with no streaks of flour.
• Stir in remaining 1 cup chocolate chips.
• Chill dough for at least 2 hours.
• Preheat oven to 350 degrees F. Prepare a sheet pan or cookie sheet with parchment paper. Drop dough in balls about of about 1 Tblsp, leaving room for them to spread.
• Bake for 10-12 minutes, until cookies have a slight crust on them but are still soft inside.
• Cool on wire racks. Try not to eat them all immediately.