Intense Chocolate Cookies


Intense Chocolate Cookies

When I was younger, there were two shows that I always watched. Dragonball Z and Good Eats. So my goal was to be become a Super Saiyan chef. In all seriousness though, I was about 13 when I watched the cookie episode of Good Eats and from that I made my signature cookie recipe. In tribute to that moment in my life, I have decided to give my cookie recipe a serious upgrade. This is a recipe that I created and it is dissimilar to many other recipes you will try. I wouldn’t recommend using this recipe if you plan on omitting the cocoa powder because it adds acidity used to help the cookies rise, starch for structure, and immense taste.

The success of this recipe is predicated on two factors, oven temperature and proper creaming technique. These cookies require a higher temperature because of the inclusion of butter instead of shortening. Butter has a much lower melting point than shortening, which means that as soon as the cookies are in the oven the fats begin to melt. The melting fat destroys the structure of the cookie before it has a chance to form. Baking the cookies on high heat allows the protein in the dough to coagulate before the fat in the butter destroys the cookies form.

If you want to test the validity of this, bake two batches of cookies. The first batch bake on 325°F for about 15 minutes or until done. The second batch bake on 375°F for about 12 minutes or until done. The difference is HUGE.

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Creaming is the mechanical process of using sugar to incorporate uniform holes in the surface and interior of butter. The sugar punches holes throughout the butter, which remain incorporated in the dough after all of the ingredients are added. In the oven, water turns into steam and chemical leaving produces CO2, which fill these tiny holes and expands the dough. The proteins in the dough set around these gas pockets creating the structure of the cookie.

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1 ½ cups all-purpose flour
½ teaspoon baking soda
½ tsp baking powder
½ teaspoon salt
¼ cup of natural cocoa powder (NOT DUTCH)
½ cup butter
½ cup granulated sugar
1/3 cup packed brown sugar
1 teaspoon vanilla extract
2 whole eggs
6 oz chocolate chips

(*If you double the recipe, don’t double the egg yolks. Instead, add one whole egg.)


  1. Combine flour, baking soda, baking powder, salt and cocoa powder in small bowl.
  2. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
  3. Add eggs, one at a time, beating well after each addition.
  4. Gradually beat in the flour and cocoa powder mixture.
  5. Stir in morsels.
  6. Freeze for at least 30 minutes (longer time preferred). Bake on 325 for 12-15 minutes or until done.