Lightning Talk: Chocolate Chocolate Chip Cookies

Lightning Talks are an opportunity for Roundarch Isobar employees in the Chicago office to give a 5-minute talk on any topic of their choice?once a month.?The format gives?participants a chance to practice their presentation skills in a stress free setting and for the audience to learn from and about their colleagues.


Baking has been a hobby of mine since I was a teenager and many of my colleagues at Roundarch Isobar have really enjoyed my hobby over the years. So, for my Lightning Talk, I decided to teach everyone how to bake one of my favorite cookies, Chocolate Chocolate Chip Cookies, in the hopes that maybe they’ll finally bake me something!

Just to be clear, these are not Chocolate Chip Cookies and these are not Chocolate Cookies, these are Chocolate Chocolate Chip Cookies. They have a soft brownie-like consistency and are filled with chocolate chips to make the ultimate chocolate lover’s dream cookie!

This is one of my favorite cookie recipes for a couple reasons, aside from the fact that they are delicious! First, because the recipe uses simple ingredients that I usually have on hand: salt, vanilla, brown sugar, baking powder, flour, butter, eggs and chocolate. Also, most baking recipes call for room-temperature butter, and being an impatient person, I love that this recipe has you melt the butter with the chocolate.

Set the melted chocolate aside to cool. Mix together the dry ingredients. In a separate bowl, blend the eggs with the brown sugar and vanilla. Mix in the chocolate. Mix in the flour. Mix in MORE chocolate!

The dough is going to be more of a brownie dough consistency than a cookie dough consistency. This makes it difficult to work with at room temperature. Refrigerate your dough for 15 minutes.? If you fall asleep and accidentally leave the dough in the refrigerator for a half hour or so, that?s fine too (not that that?s ever happened to me!). After the dough is set, use a spoon to scoop it out and roll into balls. Or use a handy dandy cookie scoop, like I have. Bake the cookies on a silicone mat, or on parchment paper. Cool on a rack.

These cookies are so rich and gooey straight from the oven. Try enjoying them with a tall glass of cold milk or even a scoop of vanilla ice cream!

See more photos and commentary at my personal blog,

Chocolate Chocolate Chip Cookies

Makes about 2 dozen cookies.

8 ounces semisweet chocolate, roughly chopped

4 tablespoons unsalted butter

2/3 cup all-purpose flour, spooned and leveled

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

3/4 cup packed light-brown sugar

1 teaspoon vanilla extract

1 package (12 ounces) semisweet chocolate chunks

Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks. Refrigerate dough for about 15 minutes.

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.