Double Chocolate Chip Cookies

Some days you just need a chocolate fix. On those days, bake up a batch of these classic Double Chocolate Chip Cookies to satisfy your chocolate craving. They are rich, chewy chocolate cookies that are packed with chocolate chips. Pair them with a glass of cold milk or hot coffee and indulge!

The recipe uses cocoa powder in the cookie dough to create a deep chocolate base. Instead of sifting the cocoa powder into the dry ingredients – and cocoa powder is often sifted to eliminate any lumps that may be in it – I added it to the butter and sugar mixture after creaming them together. By adding the cocoa powder to a slightly “wetter” mixture, it incorporates quickly and any lumps are broken up by the sandy sugar. Vanilla and eggs are added to the batter after the cocoa powder, followed by the rest of the dry ingredients.

When it comes to chocolate chips, these cookies are packed with them. Some brands of chocolate chips only sell 12-ounce packages, but you’ll want a full 16-ounces for the most chocolate flavor in here. You can use semisweet chocolate chips (a classic), dark chocolate chips (often sold with 60% cacao or so) or opt for chocolate chunks that you can make by coarsely chopping up your favorite chocolate bars. All of these options will make delicious cookies and I tend to recommend that you use what you have on hand. If you feel the need to add some nuts for crunch, you can substitute 4-oz of chocolate chips for 4-oz of chopped, toasted nuts.

The cookies should bake until they are set around the edges, but should come out of the oven before they are firm all over. The cookies will continue to bake for a couple of minutes as they cool on the baking sheets and you want them to remain chewy, not become too crisp. These are excellent on their own, but they are also soft enough that you can sandwich them together with buttercream, ice cream or ganache for an even more decadent treat. No matter how you enjoy them, however, these are sure to be a hit.

Double Chocolate Chip Cookies
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract
1 large egg
1 large egg yolk
16-oz chocolate chips or chunks

In a medium bowl, whisk together flour, baking soda and salt
In a large bowl, cream together butter and sugars until light. Blend in cocoa powder and vanilla, followed by the egg and egg yolk. With the mixer on low, stir in the flour mixture until the dough comes together and no streaks of dry ingredients remain. Stir in chocolate chips/chunks.
Refrigerate dough for 3 hours, or overnight.
Preheat oven to 350F. Line a baking sheet with parchment paper.
Shape chilled dough into 1-inch balls and arrange on prepared baking sheet, leaving about 2-inches between cookies to allow for spread.
Bake for 10-12 minutes, or until the cookies are set around the edges. Allow cookies to cool on the baking sheet for 5-6 minutes before transferring them to a wire rack to cool completely.

Makes about 3 1/2 dozen cookies