Recipe: Double Chocolate Chip Cookies

I’ve written and posted so many cookie recipes, I think I’ve run out of witty cookie preamble. I’ll just leave it at this – cookies are the best dessert: versatile, easy, comforting, yummy. These cookies in particular are some of my all time favorite. Enjoy!

Domestocrat’s Double Chocolate Chip Cookies (inspired by Real Simple’s recipe)
1/2 cup (8 tbsp.) unsalted butter
1 cup brown sugar
1 egg
1 tsp. vanilla extract
1.5 cups AP flour (lately I’ve been using King Arthur’s White Whole Wheat exclusively)
1/4 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup semisweet chocolate chips (I used Guittard chocolate chips)

In a stand mixer (or big bowl), cream together the butter and sugar. Slowly add in the egg and vanilla. When the wet team is thoroughly combined, add in the dry ingredients one at a time (cocoa powder, flour, baking soda, baking powder, and salt).

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Add the chocolate chips last. I used Guittard’s semisweet chocolate chips, my favorite!

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No need to overmix towards the end, just make sure the ingredients are equally distributed.

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Place the dough balls on a parchment paper lined cookie sheet and bake on 350 degrees for 10-12 minutes total, rotating once at the halfway point.

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These aren’t called double chocolate for nothing – using the very best chocolate chips and cocoa powder will make thee cookies rich and delicious.

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Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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