It’s the first of the year and I should probably be sharing salad recipes and smoothie recipes, but delicious chocolate chocolate chip cookies are much more fun. Don’t you think?
It seems that quite a few of you around the country are getting snowed in this weekend, and I think if you are snowed in, you should be snowed in with chocolate chocolate chip cookies. I mean I’m from Arizona so I don’t actually understand the whole snowed in concept, but chocolate chocolate chip cookies can’t hurt I’m guessing.
I used dark chocolate cocoa to make these, but regular cocoa will work just fine. We just prefer dark chocolate when given the choice. You can fill these with milk chocolate chips, semi-sweet chocolate chips, dark chocolate chips, white chocolate chips or even peanut butter or butterscoth chips. Whatever you like! Or in case of that snowed in thing, whatever you have on hand.
This is a great base cookie recipe that you can get creative with. Like nuts? Add some walnuts or pecans. I have trouble ever imagining the desire to put a raisin in anything, but if you like raisins, toss some in, you’ll get a chocolate covered raisin cookie!
While these cookies can be baked immediately after preparing the dough, as called for in the recipe, you can also place the dough in the refrigerator for up to 24 hours prior to baking, which will give you an even richer flavor. If you decide to chill your dough, make sure to cover it tightly with plastic wrap, and take it out of the refrigerator about an hour prior to baking to make it easier to scoop. I find that if you can give your cookie dough at least an hour in the fridge, it really pays off in the flavor.
Chocolate Chocolate Chip Cookies
For The Love Of Chocolate Cookies
- 1 cup butter
- 1 cup sugar
- 3/4 cup brown sugar tightly packed
- 2 eggs
- 2 tsp vanilla
- 1 cups and 3/4 all-purpose flour
- 1 cups and 1/4 cocoa powder I prefer to do a mix of regular and dark cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 cups and 1/2 assorted chocolate chips such as milk chocolate, dark chocolate and semi-sweet.
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
2. In the bowl of an electric mixer, beat butter until light and creamy. Add in sugar and brown sugar and beat until well combined. Add in eggs, one at a time, mixing until each is fully incorporated into batter. Add in vanilla and mix.
3. In a separate bowl, combine flours, cocoa powder, baking soda and salt. Slowly add dry mixture to wet mixture, mixing until just combined. Stir in chocolate chips.
4. Using a large cookie scoop, scoop cookie dough onto baking sheet. A large cookie scoop holds about 3 tablespoons of cookie dough. Space dough at least 2" apart.
5. Bake for approximately 10-12 minutes. Cookies should be starting to firm up but still soft in the middle. Remove from oven and allow to cool on pan on a wire rack for at least five minutes. Repeat with remaining dough. Allow to cool completely prior to storing. Store in an airtight container.
I hope you enjoy these rich and delicious chocolate chocolate chip cookies!