Double Chocolate Chip Cookies

1 cup butter, room temperature

3/4 cup sugar

3/4 cup packed light brown sugar

2 eggs

1 teaspoon vanilla

2 1/4 cups all-purpose flour (spoon in and level)

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

2 cups semisweet chocolate chips


1. Heat your oven to 375. Line 2 baking sheets with parchment paper.


2. In the bowl of a mixer, cream together the butter and both sugars. Add the eggs and vanilla, one at a time, mixing well after each; scrape down the sides of the bowl. Add the flour, cocoa powder, baking soda, and salt, and mix well; scrape down the sides of the bowl. Add the chocolate chips and mix gently on low until combined. Set dough aside for 15 minutes.


3. Using a regular cookie scoop (or tablespoon measuring spoon), scoop dough onto prepared baking sheets, about 1 1/2-inches apart. Bake for 8-10 minutes, or until puffed and set, but still under-done. Cool for 2 minutes on the baking sheet and then remove to paper towels to cool completely.


Makes about 36 cookies. 

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