Double Dark Chocolate Chip Cookies

Double Dark Chocolate Chip Cookies

Do you have an obsession with chocolate?

The way people go crazy for chocolate could probably be considered an olympic sport. Did you know the olympics start today? There goes the rest of my summer outside.

There are those who like chocolate and then there are THOSE WHO LIKE CHOCOLATE. I guess I’m probably just a regular chocolate fan, getting pretty excited over a good brownie or two and, yes, covering things in chocolate that maybe shouldn’t be. I’m not a fan, however, of just biting into a regular Hershey bar or chocolate Easter bunny. There needs to be a second element to my dessert, sweeping the chocolate off of its feet and ushering it into a beautiful dance in my mouth.

Sometimes that second element is more chocolate.

Double Dark Chocolate Chip Cookies

These cookies are intense. I used a dark cocoa powder which turned these cookies jet black. If you don’t have a dark cocoa powder please feel free to use whatever cheap unsweetened cocoa powder you have hiding in the back of your pantry. There are also chocolate chips happening here. I’m a sucker for a semisweet chip, but you could go as far as to use milk, dark, white, or heck, even a mix. Would you prefer to add chunks of chocolate? I’m coming over.

Don’t even get me started on how amazing this cookie dough tastes. It’s bad news. As in it’s good news. Don’t try it if you don’t want to be eating cookie dough all day and complaining about the belly ache you’re going to have because you ate five cookies worth.

Don’t worry though, you’ll still want to eat about seventeen of the finished cookies. Maybe after a salad.

Double Dark Chocolate Chip Cookies

Double Dark Chocolate Chip Cookies
 
Ingredients
  • 1¼ cups butter, softened
  • 2 cups white sugar
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • ¾ cup unsweetened dark cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups semisweet chocolate chips
Instructions
  1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silpat.
  2. In a large bowl sift or whisk together flour, cocoa, baking soda, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs and vanilla and beat well. Add the flour mixture in about three parts, mixing just until incorporated after each addition. Remove the bowl from the stand mixer and use a wooden spoon or rubber scraper to fold in the chocolate chips.
  4. Drop teaspoonfuls of dough onto the prepared baking sheet. Bake 8-9 minutes. Do not overbake, cookies will still be soft. Cool slightly on the cookie sheet before removing to a wire rack to cool completely.

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