I am going to my grandfather’s memorial on Sunday (the 30th) and in his honor I’d like to bring some dark chocolate cookies of some kind. I’m going to make regular chocolate chip for people who don’t like dark but he was a dark fanatic so it seems appropriate.
Anyone have a wicked chocolaty dark chocolate recipe that has proven to be good? I don’t trust recipe sites what with all the comments about how wonderful the recipe was, once they changed 20 things of course. 
Thanks!
I don’t bake much, cookies almost never, but there should be recipes for Dark Chocolate Congo Bars that would be right up your alley. You could even make some smaller ones to even better suit your user name.
This one does not explicitly call for dark, but that is what I would use.
http://seattletimes.com/html/foodwine/2001826376_cookies31.html
The Globe has an ecookbook of excellent cookies on their website, but you have to be a subscriber (if you are, scroll to the bottom of the Lifestyles page). There are a couple of wicked good dark chocolate ones. PM me if you can’t get access.
These will put you into a coma:
These are NOT your mother’s chocolate chip cookies. Anything else pales by comparison. The end product screams for a glass of milk and will satisfy even the biggest chocoholic. These cookies are about 4-5” in diameter, gooey in the middle and crunchy on the outer edge, like gourmet cookies should be. The recipe calls for two types of flour, but I’ve been successful using only bread flour. In a perfect world, you would measure by weight, rather than volume, but either way works. I’ve also used salted butter instead of unsalted and the end result is still tasty. Do NOT substitute for the chocolate. Hershey’s, Nestle’s and other such products are a poor choice. At the very least, use Ghirardelli, but even that is at the low end of the chocolate spectrum.
Refrigerating the dough is essential to a good product. It allows the flour to absorb the liquid and results in the texture noted above. You can skip the step, if you don’t have time. Sprinkling with salt is optional. Makes about two dozen cookies.
2 cups minus 2 tablespoons cake flour (8-1/2 oz)
1-2/3 cups bread flour (8-1/2 oz)
1-1/4 tsp baking soda
1-1/2 tsp baking powder
1-1/2 tsp coarse salt
2-1/2 sticks unsalted butter, softened
1-1/4 cups light brown sugar (10 oz)
1 cup plus 2 TBSP granulated sugar (8 oz)
2 large eggs (immerse in warm water for five minutes to bring to room temperature)
2 tsp vanilla extract (not imitation)
1-1/4 pounds bittersweet chocolate disks, at least 60% cacao content
Sea salt (optional)
Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Using a mixer, cream the butter and sugars together until very light, about five minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients quickly and mix until just combined, 5-10 seconds. Drop chocolate pieces in and incorporate them by hand without breaking them. Press plastic wrap against the dough and refrigerate for 24 to 36 hours, but now more than 72 hours.
When ready to bake, preheat oven to 350 degrees and line a baking sheet with parchment paper (unless you’re using non-stick pans). Scoop six 3-1/2 oz mounds of dough (think large golf ball) onto the baking sheet. Sprinkle lightly with the sea salt (if desired) and bake until golden brown, about 15 minutes. Transfer to wire rack to cool.
Love these (note: recipe is from the Cooking for Assholes site, noted for language):
Just make the standard chocolate chip cookie recipe, but use bittersweet chips instead of ‘regular’ chips’, and add 1/3 cup of cocoa powder to the recipe.
Our son makes these cookies frequently, and they’re universally enjoyed.
I’m going to make these. I’m not a huge fan of chocolate and these sound nasty to me, which is a sure sign that my grandfather would have drooled over them (he could never understand how I could prefer fruity things over chocolate). Thanks Chefguy
I’ll post the dark chocolate recipe I have at work when I get there Monday. It’s really very good.
I have a double chocolate chip cookie recipe that gets rave reviews whenever I bring it somewhere - here it is:
DOUBLE CHOCOLATE CHIP COOKIES
INGREDIENTS
1/2 cup soft butter
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 egg
3/4 cup flour
1/3 cup cocoa powder (approx. 3 heaping tablespoons)
1/2 teaspoon baking powder
1 cup dark chocolate chips (you could probably use a dark chocolate bar cut into pieces)
METHOD