“Too much of anything is bad, but too much good [chocolate] is barely enough.”
– Mark Twain
Well . . . no offense to Mark Twain for changing up his quote, but his opinions on whiskey were plainly speakin to my chocolate-lovin soul. Hence, the need for these gooey, fudgey, ultimate, extreme, soft chocolate chocolate chip cookies. [insert contented sigh here]
Don’t get me wrong–I am ALWAYS down for brownies. (Especially when they are these chocolate chunk caramel fudge brownies or slutty brownies.) But cookies were the first love of my life and will be the last love of my life. (That’s right David. But don’t worry. I’ll crumble out your favorite M&M cookies for you when I’m mourning at your grave site.) And while it’s really hard to beat the very best chocolate chip cookies in the world . . . my mama raised me right. Chocolate-on-chocolate lovin is always welcome around these parts.
Just LOOK at that melty chocolate. LOOK AT IT. Do we call these DOUBLE chocolate chip cookies? Chocolate cookie + chocolate chunks? Do we call them TRIPLE chocolate chip cookies? Chocolate cookie + chocolate chips + chocolate chunks? Or do we just throw in the towel, grab a glass of milk and call these QUADRUPLE chocolate chip cookies? Chocolate cookie + chocolate chips + mini chocolate chips + chopped chocolate chunks. (The variety of chocolate is unnecessary, but for some reason I find joy in the mash-up.)
This recipe for chocolate chocolate chip cookies tastes exactly like you made soft, chewy brownies. The outside of the cookie has a slight crisp–like the edge of a brownie, but it does not get hard or toffee-like. The middle stays soft and gooey. Heat one of these bad boys in the microwave for a few seconds and plop a scoop of vanilla ice cream on top. BAM. Soft chocolate chocolate chip cookie sundae.