Double Chocolate Cookies 19Jun09
Mmmmm, chocolate chips with chocolate?! OH YEAH! I was thinking about making it a triple chocolate cookie by adding white chocolate chunks as well but the store was out! Double chocolate it is!
Vini’s coworker’s birthday is this weekend so I insisted on making some cookies for him to bring to work. I was told he likes chocolate, so here’s double the chocolate for ya! I hope they like it!
I played around with my chocolate chip recipe and came up with this. You might want to do a test on your first batch to see how you like them to come out. I did 11 minutes for the slightly chewier one and then 12 minutes was perfect for the completely cooked through ones. Test it out, have fun!
This recipe makes about 2 dozen cookies. But they’re so easy to make you can always do another batch right after!
2/3 cup of all purpose flour
1/4 cup of unsweetened cocoa powder
1/2 teaspoon of baking soda
1/4 teaspoon of baking powder
pinch of salt
1 stick of unsalted butter (115 grams)
1/2 cup of granulated sugar
1/2 cup of brown sugar
1 teaspoon of vanilla extract
3/4 cup of semi sweet chocolate chips (dark or milk is fine)
Preheat oven to 325°F or 160°C.
Step 1: The dry stuff!
In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside for later.
Step 2: The wet stuff!
In a large mixing bowl, beat together the butter and the two sugars. Mix well until smooth. Now add in the egg and beat some more. Now add in the vanilla extract and beat again until mixed. Mix in the flour mixture from before until well combined. Fold in the chocolate chips and we’re ready to bake!
Step 3: Bake bake bake!
Line your baking sheets with parchment paper so it’s easier to remove the cookies. Scoop in about one tablespoon of dough and place them about 2 1/2 inches apart. Bake for 10-12 minutes. It’s hard to tell if you’ve burnt them since they’re dark but you’ll be able to see if the middle is done… if it’s not done it’s very shiny and much darker in color. Let them cool once they’re done on a cooling rack before storing or serving.
Great with a glass of milk, scoop of vanilla ice cream, or just straight out of the cookie jar!