Choc' til You Drop Double-Chocolate Chocolate Chip Cookies

 

5

cups semisweet chocolate chips

1

cup butter, cut into pieces

1/4

cup unsweetened baking cocoa

3/4

cup packed dark or light brown sugar

1

teaspoon vanilla

2

large eggs

2 1/4

cups all-purpose flour

1 1/2

teaspoons baking soda

1/2

teaspoon salt

Powdered sugar, if desired

• 1 Heat oven to 350 degrees. Heat 1 1/2 cups of the chocolate chips and butter in 2-quart saucepan over low heat, stirring frequently, until melted. Remove from heat; cool 5 minutes.
• 2 Stir in cocoa until smooth. Stir in brown sugar, vanilla and eggs until well-mixed. Stir in flour, baking soda and salt. Stir in remaining 3 1/2 cups chocolate chips. Dough will look shiny and becomes more firm as it stands.
• 3 Drop dough by #16 ice cream scoop or by level 1/4 cupfuls about 2 inches apart onto cooking parchment-lined cookie sheet.
• 4 Bake 12 to 14 minutes or until set (centers will appear soft and moist); DO NOT OVERBAKE. Cool 3 minutes; remove from cookie sheet to wire rack. Sprinkle with powdered sugar. Eat warm or cool. Store completely cooled cookies tightly covered.