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.
And this is definitely my song of the moment. Or this. Either way, listen up.
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
Directions
- 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.
