Are you guys sick and tired of chocolate yet? I hope not, because you don’t want to miss out on these cookies. I normally try not to share too many sweet recipes in a row but I’ve got company over this week and while I was making a batch of one of my favourite cookies for them I realized that I had never shared them with you. Shame on me! I’ve been making these cookies for a long time now and I can’t believe it’s taken me this long to post about them. Please forgive me.
You’d think that you can’t go wrong with a double chocolate chip cookie recipe but you really can. I’ve made many cookies that just didn’t make the cut. They were too cakey, too sweet, too dull or just off. This, to me, is the perfect double chocolate chip cookie. Ooey gooey, with a crackly top and a soft interior, and they are packed full of chocolate flavour. These are the epitome of double chocolate cookies, in my mind, and they are best enjoyed with a tall glass of milk.
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 oz. semi-sweet chocolate
- ½ cup unsalted butter
- 1.5 cups sugar
- 2 large eggs
- 1 teaspoon vanilla
- 4 oz. semi-sweet chocolate chips (or chopped chocolate)
- Whisk together flour, cocoa, baking soda and salt. Set aside.
- In a large bowl, melt together chocolate and butter. Beat in sugar, eggs and vanilla. Stir in flour mixture until evenly distributed. Fold in chocolate chips.
- Scoop heaping spoonfuls of cookie dough onto parchment lined baking sheets. Bake at 325ºF for 10 minutes or until cookies are crackly and no longer shiny. Cool 1 minute before removing to wire wracks or paper towels to cool.
Adapted from Martha Stewart.