These cookies were made on a whim because I had a canister of 60% cacao powder lying around. I used the Toll House cookie recipe on the back of their bags of chocolate chips, but used chocolate chunks instead of chips and I added 2/3 cup of cacao powder to the mixture. This not only adds a rich, dark color, but it also gives the cookies a flavor that's not too sweet thanks to the high cacao percentage. There are a few things I always change about a classic cookie recipe. I like to add an extra egg yolk, refrigerate the dough for a couple of hours before baking, and bake a few minutes shorter and at a lower temperature than advised (by 5 or 10 degrees.) This creates soft, rich cookies that beg to be eaten in one sitting.
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