Double Chocolate Chip Cookies

You have to make these cookies. They’re chocolate chips in a chocolate dough, all puffy and soft and guaranteed to make you gain 5 pounds. 

Double Chocolate Chip Cookies

• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups semi-sweet chocolate chips

Preheat the oven to 350°F. In the bowl of a stand mixer with the paddle attachment (or using a large bowl and hand mixer) beat the butter, sugar, eggs, and vanilla until light and fluffy.

In a separate bowl, combine the flour, cocoa, baking soda, and salt. Mix the dry ingredients slowly into the butter mixture until well blended.

 Scrape down the sides of the bowl, and mix in the chocolate chips. 

 This batter is going to be super thick and heavy, and it should be. This is what makes the cookies so soft and chewy.

 So thick it doesn’t want to come off the paddle without a spatula? That’s perfect.

 Grab a cookie scoop (I use a tablespoon size) and start filling up that cookie sheet. You can also make these into crackle cookies by rolling the balls in powdered sugar before baking them. 

I recommend using parchment paper or a silpat, especially if your non-stick cookie sheet is more than a week old. Even the expensive ones don’t stay non-stick for long.

 My first batch (the pretty take pictures batch) stuck like crazy. Then I used a silpat. Anyway, you’ll want to bake these for 8-10 minutes, or just until they’re set. Let them cool on the sheet for a few minutes, then transfer them to cooling racks. 

 Or a plate with a glass of milk.

 Please, please, pretty please make these and let me know what you think of them! They’re my favorite cookie.