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Ingredients
- 1 ounce semisweet chocolate -- chopped
- 1 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick margarine or butter
- 1/2 cup firmly packed brown sugar
- 6 Tablespoons granulated sugar
- 1 large cold egg
- 1 teaspoon vanilla extract
- 1 Tablespoon dutch-process cocoa powder
- 2 cups (12 ounces) semisweet chocolate chips
Preparation
Step 1
Melt the 1 ounce of chocolate and set aside.
Sift the flour, baking soda, and salt and set aside.
Put the butter, brown sugar and granulated sugar in the large bowl of an electric mixer. Beat on medium speed for about 1 minute until smooth. Add the egg and the vanilla and mix on low speed for about 15 seconds until blended thoroughly. Stop the mixer and scrape the bowl. Decrease to low speed and add the flour mixture, mixing until just incorporated.
Transfer half the dough to a medium bowl. With the mixer running on low, stir in the melted chocolate and the cocoa powder until combined. Stir in 1 cup of the chocolate chips into each bowl.
Using a small spoon, scoop a rounded teaspoon of chocolate dough onto the spoon, then dip the spoon into the plain dough and scoop a rounded teaspoon of that dough beside the chocolate dough. Place paired dark and light dough mounds on the baking sheets, spacing them 2 inches apart. The cookies will spread as they bake.
Bake for 11 minutes, or until edges are dark golden, reversing the sheets after 6 minutes, front to back and top to bottom. Cool on sheet for 5 minutes, then transfer them to wire racks.