Double Chocolate Chip Cookies
Need a chocolate fix? I've got you covered.These cookies are crispy on the outside, gooey in the middle, and everything I could ever dream of. I like to dust them with confectioners sugar before serving, but they are just as great without it. I love having this dough frozen so I can whip out a few warm cookies at a moments notice.
WARNING: Do not consume raw cookie dough, with the exception of this recipe because the dough is. so. good. Just don't eat the whole bowl and you should be fine.
Double Chocolate Chip Cookies
Yield: 25-30 cookies
prep time: cook time: total time:
ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- ¼ teaspoon espresso powder
- 8 ounces semi-sweet chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks or chocolate chips.
- 1 stick salted butter
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
instructions:
How to cook Double Chocolate Chip Cookies
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
- In a medium sized bowl, combine flour, cocoa powder, baking soda, salt, and espresso powder. Set Aside.
- In a microwave safe bowl OR over a double boiler, melt butter and 4 oz of chopped chocolate until completely melted (microwave 30 seconds at a time and then stir until all melted). Add the melted chocolate and butter mixture to a mixing bowl fitted with a paddle attachment, and then add sugar, eggs, and vanilla. Beat on medium speed for about 1 minute. Reduce speed to low and gradually add the flour mixture until it is almost combined. Fold in chocolate chips.
- Scoop batter using a medium sized ice cream scoop onto baking sheets lined with parchment paper and place cookie dough 2 inches apart. Bake for 10-12 minutes, or until just starting to crack. The cookies may seem soft but they firm up as they cool. Cool on drying rack and dust with confectioners sugar if you like.
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