Dark chocolate cookies with chocolate chips

It's getting warmer and warmer here in Dubai, with temperatures that in Europe are typical of sunny summer days. I'm not complaining about this, as I actually prefer hot weather than cold.
And even in a weather like this, while there are many people preferring light and refreshing desserts, I still ask for chocolate ones, whether I am at home or dine out - and  when out I often "have to" skip dessert as some restaurants change their menu eliminating those heavy-sounding dishes, whit chocolate desserts usually being among the first items subject to seasonal review.
But I don't give up anyway; I can always make chocolate desserts at home. Including baked goods.
And in fact, with the heavy conditioned buildings we have here, turning on the oven is not so bad, even in the middle of summer. I take advantage of this, and bake in all seasons, from bread and focaccia to cakes, tarts, muffins and cookies, many of them full of chocolate.

These dark chocolate cookies with chocolate chips are one of the baked goods I make more often, for several reasons.
First, as the name itself suggests, it's because they are packed with dark chocolate, in different forms: melted chocolate, unsweetened cocoa powder and chocolate chips.
Then, because they are my husband's favorite variety of cookies - considering he doesn't have a sweet tooth, having found something he (really) enjoys is a personal satisfaction.
Also, they're very easy and quick to make; also the baking time is very short, so your kitchen won't become too hot even in summer.
Finally they are small, bite-size cookies: having a couple of them is not such a guilty pleasure... The only problem is that they are really good, and stopping can be hard (and the hardest job for me is to stop my son from eating them).

The recipe is the result of several trials I made combining ingredients and preparation methods from other different recipes;  now that I am really happy with the result, I think it's time for sharing.
The only warning is not to over bake them to have the soft, lightly chewy texture these cookies are supposed to have.
Also, instead of dark chocolate chips, it is possible to add milk or white chips: cookies will be lightly sweeter, so take into consideration this option if children will be eating them.
For a "grown-up" version try to substitute chocolate chips for cocoa nibs. No comment needed here.

Dark chocolate cookies with chocolate chips

makes about 35 cookies

130 g dark chocolate (70% cocoa solid), chopped

90 g unsalted butter, softened at room temperature

120 g golden granulated sugar

1 tablespoon molasses

1 egg

1 teaspoon pure vanilla extract

180 g all-purpose flour

4 g (3/4 teaspoons) baking soda

1 pinch salt

25 g  unsweetened cocoa powder

100 g dark chocolate chips

Put the chopped chocolate in bowl and melt it (in the microwave or putting the bowl over a pan of barely simmering water). Set aside to come to room temperature.

In a medium mixing bowl cream the butter with the sugar and molasses until light and fluffy. Add the egg and vanilla extract and cream again. Fold in the cooled melted chocolate until combined.

In a separate bowl, sift together the flour, salt, baking soda, and cocoa powder. Stir into the butter mixture just until all the flour is incorporated (the dough will be pretty tough). Stir in the chocolate chips.

At this point you can form the dough into cookies and bake; I prefer to keep it in the fridge for about 30 minutes to set (cookies won't spread while baking).

Preheat the oven to 175°C.

Roll the dough into tablespoon-sized balls (I find very helpful a ice-cream scoop ) and place them, evenly spaced, onto a baking tray lined with parchment paper.

Bake for 7 - 8 minutes, not longer, they have to be soft when removed from the oven; leave the cookies on the parchment to cool for few minutes then transfer with a spatula to a cooling rack before eating.

Notes

Dark chocolate chips can be substituted for milk or white chocolate chips, or cocoa nibs for a more sophisticated cookie.