Question 1

Can I use a different kind of chocolate?

Accepted Answer

Yes. You could use melted semisweet or even dark chocolate in the cookie base, and mix in any kind of chocolate chips you want.

Question 2

Can I add other mix-ins?

Accepted Answer

Sure! Feel free to add walnuts, dried fruit, or top each cookie with a marshmallow to make them taste like hot chocolate. You can also mix in other types of chips, like butterscotch chips or even peanut butter chips.

Question 3

Can I make these without melted chocolate in the dough?

Accepted Answer

You can make cookies without melted chocolate, but then they won’t be brownie-like. They’ll end up being like regular cookies. And you’d need to add more butter because the melted chocolate acts as part of the fat in these cookies. Removing it would make the cookies too dry unless you replace it with more butter. To keep things simple, we recommend using a different cookie recipe entirely, like our Kitchen Sink Cookies, if you don’t want to use melted chocolate.

Question 4

What is a double boiler?

Accepted Answer

A double boiler is a tool that allows you to gently heat something on the stove. To make one, fill a pot with about 2 inches of water. Heat the water until it gets to a simmer, or just hot enough to start emitting steam (it shouldn’t be vigorously boiling). Set a heat-proof bowl (thick glass or metal work well) on top of the pot. The bowl should be just big enough to rest on the rim and sit snugly in the pot without touching the water below. Place the chocolate and butter in the bowl and stir constantly, careful not to get water in the chocolate or it'll seize. The steam from the pot will gently melt the chocolate and butter in the bowl without burning it.

Question 5

Would microwaving the chocolate instead of using a double boiler work?

Accepted Answer

You can microwave chocolate, but it has a higher risk of burning in the microwave than it does in a double boiler. To microwave it, you’ll need to do it in stages. Place the chocolate (no butter yet) into a microwave safe bowl, then microwave it in 15 second bursts, stirring after each on. Do this until the chocolate has fully melted. Then stir in melted butter with the chocolate. Milk chocolate is more sensitive than dark or semisweet, so be careful that you don’t scorch it in the microwave.

Author: Rachel & Emily Conklin

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