Double dark chocolate cookies

I was perusing recipes on line and came across one called blobbs, a specialty of Ina Pinkney. They are basically a super chocolately fudgy cookie with chocolate chips. I used Ghirardelli 60 percent chocolate chips, but you can use regular semisweet ones if you prefer. The darker the chocolate, the fudgier the cookie. I also put semisweet chocolate chips and mini chocolate chips in the batter, but feel free to use what you want. You could also melt various chips and pour them on top of cooled cookies.


  • 1 stick butter
  • 10 ounce bag dark chocolate chips
  • 2 ounces unsweetened chocolate
  • 1 1/4 cups sugar
  • 3 eggs
  • 3/4 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups chocolate chips

Directions -melt butter, dark chocolate and unsweetened chocolate in microwave safe bowl in 45 second increments until you can stir it smooth. Cool 10 minutes.

Beat eggs on medium high speed for 2 minutes.

Add sugar and beat on medium high speed 2 more minutes.

Fold in dry ingredients. Mix in chips. Chill dough at least an hour. Preheat oven to 350. Scoop out dough using an ice cream scoop or cookie dough scoop (1/4 cup dough).

Stagger on cookie sheets lined with nonstick baking liners.

Bake 14-20 minutes. Cool 10 minutes on sheet. Remove from sheets. Cool completely .

Store in covered container.


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