Double Chocolate Chip Cookies
I’m just going on record to say that double chocolate cookies taste like chocolate ice cream but better. That is all.
(Actually that’s not all, obviously).A few weeks ago, I had to go into the mall and left with an extreme craving for double chocolate cookies after walking by the Great American Cookie Co. in the food court. Honestly, I deserve a prize for not stopping and getting a half dozen… But 5 get one free baby!
J.C. (Jesus Christ), now all I want is a double doozy sugar cookie. But back to chocolate since we are here for these double chocolate chip cookies! I’m pretty sure I made everyone in my family sick while I was working on this recipe because I made so many batches in a 48-hour time span, but the result turned out just the way I wanted.
Ooey, gooey, soft chocolate cookies.
I want to note here that refrigeration strongly advised for this cookie dough, it allows time for the ingredients to meld together, and the final cookie is much superior. Allow 60 minutes of chill time, but up to a day is fine. Use a tablespoon to scoop the dough, and right after the cookies come out of the oven, use the back of a spoon to smash them down a little. Yum!
Double Chocolate Chip Cookies
Ingredients
- 1 ½ C. flour
- ¾ C. cocoa powder
- ½ tsp. salt
- ½ tsp. baking soda
- 12 T. butter, softened
- 1 ½ C. brown sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 tsp. vanilla
- 2 C. chocolate chips (milk chocolate or semi-sweet)
Instructions
- In a stand mixer, beat the butter and sugar for 2-3 minutes.
- Add the eggs one at a time, scrape down sides and add in vanilla, mix to combine.
- Add flour, cocoa powder, salt, and baking powder and mix until a dough has formed.
- Stir in the chocolate chips.
- Refrigerate dough for one hour and then preheat the oven to 325.
- Use a tablespoon to measure the cookies out into round balls; bake for 14-16 minutes.
- Immediately after taking out of the oven, press the cookies down with a spoon to flatten. Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack to cool.
