Double Chocolate Cookies

Double Chocolate Cookies

 

These cookies are one of my personal favorites, and they are sure to be any chocolate lovers dream.  The first time I made these ooey-gooey, super-chocolatey, “I-think-I-might-eat-seven, delicious cookies, I shared a few with friends and even gave one to my hairdresser.  She loved them so much, she asked to make a special order of two dozen!  Moral of the story, make a big batch because they disappear super fast.

 

Yields24 Servings
Prep Time10 minsCook Time10 minsTotal Time30 mins

 ½ cup butter, softened
 ½ cup brown sugar
 ½ cup granulated sugar
 1 large egg
 2 tsp vanilla extract
 1 cup flour
 ½ cup cocoa powder
 ½ tsp baking soda
 ¼ tsp salt
 ½ cup chocolate chips, melted
 ½ cup chocolate chips

1

Cream butter with brown sugar and granulated sugar until light and fluffy.

2

Add eggs and vanilla and mix in.

3

Melt 1/2 cup chocolate chips and stir to incorporate.

4

In a separate bowl, whisk flour, cocoa powder, baking soda, and salt together. Add into wet mixture and stir until just combined.

5

Stir in 1/2 cup chocolate chips.

6

Chill dough for at least 10 minutes (up to 36 hours).

7

Preheat oven to 350 degrees Fahrenheit. Remove dough from the refrigerator and roll into balls, about one inch in diameter. Using a medium sized melon baller works great for scooping the dough. Tip: let thaw a few minutes if dough is very cold.

8

Place dough balls on a baking sheet lined with parchment paper, leaving about 1.5 inches between balls.

9

Bake 11-13 minutes, until set.

10

Let cool on the pan for about 2 minutes then transfer to a wire rack to cool completely. Enjoy!

Ingredients

 ½ cup butter, softened
 ½ cup brown sugar
 ½ cup granulated sugar
 1 large egg
 2 tsp vanilla extract
 1 cup flour
 ½ cup cocoa powder
 ½ tsp baking soda
 ¼ tsp salt
 ½ cup chocolate chips, melted
 ½ cup chocolate chips

Directions

1

Cream butter with brown sugar and granulated sugar until light and fluffy.

2

Add eggs and vanilla and mix in.

3

Melt 1/2 cup chocolate chips and stir to incorporate.

4

In a separate bowl, whisk flour, cocoa powder, baking soda, and salt together. Add into wet mixture and stir until just combined.

5

Stir in 1/2 cup chocolate chips.

6

Chill dough for at least 10 minutes (up to 36 hours).

7

Preheat oven to 350 degrees Fahrenheit. Remove dough from the refrigerator and roll into balls, about one inch in diameter. Using a medium sized melon baller works great for scooping the dough. Tip: let thaw a few minutes if dough is very cold.

8

Place dough balls on a baking sheet lined with parchment paper, leaving about 1.5 inches between balls.

9

Bake 11-13 minutes, until set.

10

Let cool on the pan for about 2 minutes then transfer to a wire rack to cool completely. Enjoy!

Double Chocolate Cookies

 



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