Chocapocalypse Cookies

1. Melt the Chocolate

Begin by melting the 54% bittersweet chocolate and the unsweetened chocolate together in a microwave-safe bowl. Microwave them in 30-second intervals, stirring after each, until they are smooth. If needed, continue in 10-second intervals to ensure they are fully melted without burning. Let the chocolate cool to about 90ºF before you move on.

2. Prepare the Dry Ingredients

In a small bowl, whisk together 52g of all-purpose flour, 1/2 teaspoon of baking powder, and 1/2 teaspoon of kosher salt. Whisking these dry ingredients ensures they are evenly distributed, which helps the cookies bake uniformly.

3. Cream the Butter and Sugar

In a stand mixer fitted with the paddle attachment, cream 56g of room temperature unsalted butter with 172g of light brown sugar on medium speed for about 2 minutes. The mixture should resemble wet sand, indicating that air has been incorporated, which is essential for giving the cookies a lighter texture.

4. Add Eggs and Melted Chocolate

Once the butter and sugar are creamed, add in 2 large room temperature eggs and 1 teaspoon of vanilla extract. Follow this with the cooled melted chocolate. Mix until everything is fully incorporated. The eggs and vanilla add richness and depth, enhancing the chocolate's flavor.

5. Incorporate the Flour Mixture and Additional Chocolates

With the mixer on low speed, gradually add the flour mixture. Then, fold in 86g of chopped 70% bittersweet chocolate, 86g of chopped 40% milk chocolate, and 56g of cocoa nibs. Mix until the dough is well combined, ensuring that every bite of the cookie will be filled with chocolatey goodness.

6. Chill the Dough

Cover the dough with plastic wrap and refrigerate it for about 45 minutes. Chilling the dough helps the flavors meld together and prevents the cookies from spreading too much during baking.

7. Prepare for Baking

Preheat your oven to 350ºF. Line two half-sheet pans with parchment paper. Using a disher or an ice cream scoop, portion the dough onto the prepared pans, placing each scoop about 2 inches apart. You should fit about 12 cookies on each pan.

8. Bake and Cool

Bake the cookies for 8-9 minutes, rotating the pans halfway through the baking time to ensure even cooking. The cookies may look slightly wet when you take them out, but they will set as they cool. Transfer them to a cooling rack to finish cooling completely.