(Chocolate) Chocolate Chip Cookies

Keeping up with the cookie theme, I wanted to make both a classic Chocolate Chip and its not-so-distant relative: the Chocolate Chocolate Chip. The two seem to go hand-in-hand when I consider that one is merely a modified version of the other. Think of the 'brownie' versus 'blondie' conundrum - what IS either? When it really gets down to it: one tastes like the 'choclified' version of the other. So... now it's time to impress your friends by making one classic batch of cookies that much sexier with this 2-in-1 recipe combo!

Ingredients

Prep Time: ~30 min

Serving: 6 Dozen

Cookie Dough

1 1/2 Cup Butter, Unsalted, softened

1 1/2 Cup Brown Sugar, packed

3/4 Cup Sugar, Granulated

2 Eggs, Whole

2 Egg Yolks

3 Tsp Almond Extract

1/2 Tsp Salt

3/4 Tsp Baking Soda

1 1/2 Tsp Baking Powder

3 Cups All-Purpose Flour

Chocolate Chip

8-10oz Chocolate Chips, Semi-Sweet

Chocolate Chocolate Chip

3oz Baker’s Chocolate, Unsweetened

1 Tbsp Butter, Unsalted

8-10oz White Chocolate

~1/3 cup flour 

Cookie Dough: Cream the butter with the sugars. Mix in the eggs, yolks, and almond extract. Combine the salt, baking soda, baking powder and flour with the wet mixture until fully mixed. Halve the batter into two mixing bowls.

Chocolate Chip Cookies: Fold in 1 cup of the chocolate chips (more if you're into heavy chipping). Use a heaping teaspoon to form dough into balls on a non-greased cookie sheet. Leave a little over an inch of space between the cookies. Bake at 350 degrees for 10-12 minutes (err on the lower end for softer cookies). Set aside to cool.

Choclify: Melt and mix the unsweetened chocolate with the butter on low-medium heat in a small saucepan. Whisk gently until smooth. Let cool slightly, then fold the melted chocolate into the cookie dough with a spatula. Let sit for a few minutes to continue cooling. Mix in 1 cup of the white chocolate chips (more if you're into heavy chipping). Use a heaping teaspoon to form dough into balls on a non-greased cookie sheet. Leave a little over an inch of space between the cookies. Bake at 350 degrees for 10-12 minutes. Set aside to cool.