– 1 cup Semi-sweet chocolate chip – ½ cup Heavy cream – 1 ¾ cups All-purpose flour – ½ cup Unsweetened cocoa powder I use dutch proce – ½ teaspoon Baking powder – ½ teaspoon Baking soda – 1 teaspoon Salt – 1 cup Unsalted butter room temperature – 1 cup White granulated sugar – ½ cup Brown sugar packed light or dark – 1 teaspoon Pure vanilla extract – 3.5 oz Chocolate bar melted. I use Lindt 70% – 2 Large eggs room temperature – 1 cup Semi-sweet chocolate chip
Place chocolate chips in a small basin. Cook heavy cream in a small saucepan over medium-low heat until steaming.Pour hot cream on chocolate chunks. Wait 2 minutes. Combine until smooth.
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Freeze for 15 minutes. Put wax paper on a cookie sheet.Place ½ Tablespoon dollops of chocolate on the cookie sheet. It makes 15-16 dollops. Wait 20–30 minutes to freeze.
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Mix flour, cocoa powder, baking soda, baking powder, and salt in a medium basin. Set aside. Melt chocolate in the microwave. Heat and stir 20 seconds. Heat 15-second intervals until melted. Mix thoroughly before heating again. Set aside.
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Beat butter, sugar, and brown sugar for 2 minutes with a mixer on high.Add vanilla. eggs and melted chocolate. Mix fast for 1 minute.
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Mix in dry ingredients. Low-speed mix until mixed. Stir in chocolate chips on low.Refrigerate cookie dough for 15 minutes. Pre-heat the oven to 350℉. Use parchment on two cookie sheets.
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Large cookie scoop (2 oz or 2 TBSP) scoop dough. While in the scoop, press your thumb into the dough. Push ⅔rds down and add a frozen chocolate dollop. Cover the hole with cookie dough.
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Use 6 cookie dough balls per sheet. Baking one sheet at once. Bake 12-15 minutes. Bake until the center is slightly underdone. Add more chocolate chips.Keep the cookies in the heated pan for 5 minutes. Transfer to a cooling rack to finish cooling.
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