We tend to be a chocolate chip cookie eating family. We love all types: oaty ones, brown butter ones, thin and crispy ones….but sometimes we all want something really chocolaty. We have made Deb’s brownie cookies which are delicious – but take a bit more work as you are supposed roll them out. These double chocolate cookies are much more forgiving – I definitely didn’t chill them for the full amount of time and they still came out delicious.
In other news, we went to the Taylor Swift concert last week and it was EPIC!
I hope that you all have a wonderful rest of the week and that you get to eat some cookies!
Double Chocolate Chip Cookies
- 1 cup all-purpose flour
- ¾ cup Dutch-process cocoa powder
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 10 tablespoons/141 grams unsalted butter, at room temperature
- ¾ cup dark brown sugar
- ⅔ cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 cups/ semisweet or bittersweet chocolate discs (or use 2 cups chocolate chips – which is what I used)
- In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. Set aside.
- Using a hand mixer (or a stand mixer if you have one), beat together butter, brown sugar and granulated sugar until very light, about 5 minutes. Add egg and vanilla and beat until well combined.
- With the mixer on low, add the dry ingredients and beat just until combined. Add the chocolate chips and mix briefly to combine. Chill the dough for at least 30 min (the original recipe calls for 24-36 hours).
- Heat oven to 350 degrees. Line a baking sheet with parchment paper. Roll out the dough into balls using your hands – you can decide what the best size is. Be aware that the cookies will spread a little. Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Serve warm.