As the name of this blog implies, I'm a big fan of the biscotti (cookies) that I find here in Italy -- brutti ma buoni, cantucci, occhi di bue, ciambelline, I love them all. That being said, there are times when I crave a good old American style cookie, which, aside from also being baked in an oven, has nothing in common with the typical Italian biscotto. American cookies are usually much larger than your average Italian biscotto, richer and far more buttery, often heavier on the chocolate. In short, they are worlds away from Italian cookies, which tend to be smaller, dryer (making them perfect for dunking in your post dinner caffe') and overall lighter. So -- when I'm craving such a cookie, I need not look any further than these Double Chocolate Chunk Cookies, which are pure cookie nirvana.

These cookies can best be described as a cross between a brownie and chocolate chip cookie -- they are soft almost fudgy thanks to a short bake time, not to mention insanely chocolate-y, thanks to the cocoa powder, dark chocolate, and white chocolate. The cocoa powder and dark chocolate keep the cookie bittersweet and intense, balancing out the sweetness of the white chocolate. Like most cookies, these are amazing when served right out of the oven when the chocolate is still melt-y and delicious, but I've also used them to make ice cream cookie sandwiches and served them as is to conclude a dinner party or two. If you have kids these would be a welcome addition to any lunchbox, and if you're going for the complete American cookie experience, these are also great served with a tall glass of milk.

A couple of notes: If you're not a fan of white chocolate -- I know some people who find it too sweet -- feel free to use all dark chocolate, all milk chocolate, or a combination of the two, though I really don't find it overpoweringly sweet here. Also, while using chocolate chips here is tempting, if possible try and buy bars of chocolate to chop up. It does take a bit of extra effort, but it makes these cookies far more chocolate-y (these are after all chocolate chunk cookies, not chocolate chip cookies)! Enjoy everyone!

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DOUBLE CHOCOLATE CHUNK COOKIES

Recipe slightly adapted from Ina Garten's Barefoot Contessa Parties (2001). Makes 35-40 cookies.

Ingredients:
1/2 pound (112 grams) unsalted butter at room temperature
1 cup (200 grams) light brown sugar, packed
1 cup (200 grams) granulated sugar
2 teaspoons pure vanilla extract
2 large eggs at room temperature
2/3 cup (81 grams) unsweetened cocoa powder
2 cups (260 grams) flour
1 teaspoon (4.8 grams) baking soda
1 teaspoon (6 grams) salt
12 ounces (335 grams) white chocolate, coarsely chopped
12 ounces (335 grams) dark chocolate, coarsely chopped

Directions:
Preheat the oven to 350 degrees Fahrenheit. In a large bowl (using electric beaters or a standing mixer) beat together the butter and both sugars until light and fluffy. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa powder and mix again. Mix together the flour, baking soda, and salt and add to the chocolate mixture, mixing everything together until just combined. Fold in the chopped white chocolate and dark chocolate.

Drop the dough on a greased baking sheet using a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.