Okay, I’ll admit, I thought the name was overkill when I first saw this recipe over on Maggie Louise Bakes. I mean, “food of the gods?” No, really. It is. Don’t take my word for it — make these cookies!
You may need a superhuman tolerance for chocolate, as there is a whole lotta cocoa in these babies, as well as three different kinds of chocolate chips… but that is not a problem for me. Far from it.
I took a batch of these to a barbecue a couple of weekends ago, and they disappeared quickly, receiving rave reviews. I may or may not have eaten a couple of them myself. And Nora’s telltale chocolate mustache let the world know she sampled some too.
- 1½ cups all purpose flour
- 1½ cups high-quality dutch processed cocoa (can substitute natural cocoa)
- 1½ tsp salt
- 1½ tsp baking soda
- 1 cups (2 sticks) unsalted butter, room temperature
- 1½ cups sugar
- 2 eggs, room temperature
- 1 tsp pure vanilla extract
- 1 tsp coffee liqueur (optional)
- ⅔ cups white chocolate chips
- ⅔ cup milk chocolate chips
- ⅔ cup bittersweet chocolate chips
- Preheat the oven to 350°. Line two cookie sheets with parchment paper.
- Sift together the flour, cocoa, salt and baking soda in a medium bowl.
- Beat the butter and sugar together in a stand mixer until no chunks of butter remain, and the texture is that of a thick paste.
- Beat in the eggs one by one, and add the vanilla and coffee liqueur (if using).
- Turn the speed to low and gradually mix in the dry ingredients. Stir until just incorporated. Fold in the chocolate chips.
- Chill the dough in the refrigerator for at least 30 minutes.*
- Using an ice cream scoop or a large spoon, scoop the dough onto the cookie sheets and bake for 10-15 minutes.
- Cool briefly on the cookie sheets, and then transfer to a wire rack. Serve warm with a glass of milk.