You know these are your favorite.
When I tell people I’m making chocolate chip cookies they say “Mmm” or “Yum.”
When I tell people I’m making double chocolate chip cookies they say “Yessss!” or “Oh my god.”
A little cocoa powder never hurt anyone.
Is it just me or am I on a cookie kick? I think I am. They’re just so easy and portable. These ones went to a tennis match. Field trip! (Don’t worry, they didn’t come back…)
I hope you make them, because they are tasty. I also think you should give Martha credit for the fab recipe. Go Martha.
Double Chocolate Chip Cookies
- 1 cup all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks
- 1 stick (8 tablespoons) unsalted butter
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
- Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
- Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes. Cookies can be stored in an airtight container at room temperature for up to 3 days.