DOUBLE CHOCOLATE CHIP COOKIES
I have been baking for over 30 years and have some excellent cookie recipes. But sometimes I want something new. For about a year I have been trying different chocolate cookie recipes, with no luck at all. Until now.
I found this Double Chocolate Cookie Recipe and tried it. These cookies are outstanding. Just enough chocolate, with a nice burst of sweeter chocolate in the chips, and just a perfect balance of all a chocolate cookie should be in my opinion.
Chocolate is one of my go to snacks and I love cookies, so it is fantastic that I have finally found a really excellent chocolate cookie. You should definitely try these.
Every Saturday I do a dessert for a dinner that we go to at a Mission in El Paso, Texas. I wanted a good chocolate cookie and so tried these cookies. They are excellent. I wish I’d found them sooner. I would have been making them all the time. They are easy and delicious.
INGREDIENTS
1 Cup Flour
⅓ Cup Unsweetened Cocoa Powder
½ teaspoon Baking Soda
½ teaspoon Salt
1 Large Egg
2 teaspoons Vanilla Extract
1 Cup Semi Sweet Chocolate Chips
DIRECTIONS
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
In a bowl, sift together flour, cocoa powder, baking powder and salt. Set aside.
In a large mixing bowl or a stand mixer bowl fitted with the paddle attachment, beat the butter and sugars on medium speed until very light and fluffy, about 3 minutes.
Add egg and vanilla extract and beat until well combined.
With the mixer on low speed, gradually add the flour mixture, mixing just until combined. Stir in chocolate chips.
Scoop 1 ½ Tablespoon-sized balls of dough and place 2 inches apart on the prepared cookie sheets.
Bake for 8 to 10 minutes or until cookie edges are firm and the center appears dry. Let cool on the sheets for 5 minutes. Transfer for wire racks to cool. Store cookies in an airtight container for up to 5 days.
