Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

My littlest is a total chocolate nut. This is his go-to sweet of choice over all others. In fact he asked for chocolate cake for his birthday and Hershey kisses for his lunch. He was completely crushed when Meijer’s’ (admittedly tragic in my book) free giveaway cookie of the week turned out to be some sort of vanilla cookie with white chocolate chips. White chocolate does not count as chocolate in his book (or mine for that matter. It’s not a bad dessert product, but it’s not chocolate). To soothe his tears, and because I happen to like a good chocolate cookie myself, I proposed this double chocolate cookie instead. It’s chocolaty, but not over the top and is simply fabulous with ice cream.  It would make a great ice cream cookie sandwich as well. Definitely what the two year old ordered.

Serves: Makes 2 dozen

Freezes: Yes

Kid Friendly Tasks:Mixing

Ingredients

  • 1 cup (approx 220 grams) butter, softened
  •  1 3/4 c sugar
  •  2 eggs
  •  2 cups all purpose flour
  •  1 cup natural (not Dutch processed) cocoa powder
  •  2 tsp vanilla
  •  1 tsp baking soda
  •  1/2 tsp baking powder
  •  1/2 tsp salt
  •  1 cup semi-sweet chocolate chips or dark chocolate chunks

 

Directions

  1. Preheat oven to 350 F Line two baking sheets with parchment paper or silpats.
  2. Using an electric mixer, beat butter and sugar in a large bowl until well blended. Beat in eggs, peppermint, and vanilla. Gradually add flour, cocoa powder, baking soda, baking powder and salt and beat until well blended. Stir in chocolate chips. Form dough into one inch balls. Place two inches apart on prepared baking sheets.
  3. Bake cookies until edges begin to firm but the center still appears soft, about 10 minutes. Cool and enjoy!

Notes:

*If you want to use Dutch processed cocoa powder cut it to 2/3 of a cup and use 1/2 tsp baking soda and 1 tsp baking powder.

* This recipe halves well and I usually make a full batch of dough, freeze half of it and make the other half right away.

*Ideally you let the dough rest for an hour or two if you can before shaping and cooking. (I cook with children so this step never happens.)

*This dough keeps well sealed in plastic for a day or two in the fridge

*These make a great ice cream sandwich cookie.

 

Enjoy!

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

 

 

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