Chocolate CHOCOLATE Chip Cookies

I don't mess with my usual chocolate chip cookie much (gets the hubby het up) but I wanted to try this recipe because it has 70% cocoa in it, and apparently that is healthy. I should be in top form after a couple of dozen! It is also all brown sugar, so I am expecting a rich, moist cookie.

You will need:

1/2 c butter, softened
1/2 c shortening
1 1/2 c brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
4 oz semi-sweet chocolate, melted and cooled (chips or squares)
2 eggs
2 tsp vanilla
2 1/2 c all purpose flour
6 oz dark chocolate - 70%
6 oz semi-sweet chocolate chips
1 c pecans, toasted and chopped

Preheat your oven to 350 degrees and line your cookie sheets with parchment paper. I like to do all my prep first, and chop the dark chocolate on a flexible cutting board to maximize yield and improve the odds of all the chocolate getting into a mouth and not washed down the drain. I am using two types of dark chocolate, 50 percent chips and a bar of 70 percent.

Was a Lindt bar, now just flakes

Mix the butter and shortening together in a stand mixer bowl for 30 seconds.

About to...

White and yellow, white and yellow

Add the brown sugar, baking soda, salt and cinnamon, mix until combined. You will need to scrape. Add in the melted chocolate (room temp!), eggs and vanilla.

Add in the flour at the lowest speed available, I am using "stir" and just barely got it all in. It's a stiff batter.

As in a "spatula sticks straight up in it" stiff

Stir in the rest of the chocolate pieces, scoop onto your cookie sheets and bake for 8-9 minutes. Let those babies sit on the cookie sheet for 2 minutes before you put them on a wire rack to fully cool. This is a high-yield recipe, about 6 dozen, so you will want to do two sheets at a time, rotating front to back AND up to down at the halfway mark.

Raw

Enjoy!

Baked!

Turned out to be very moist and rich. Expectations met.