Double Chocolate Chip Cookies
It’s better to just let it be what it is.
I had every intention of making you a fancy Easter brunch cake… the kind with lemon and lavender and swirly frosting… but as I stood in my kitchen (with exactly zero lemons), and evaluated my desire to go to the store (to buy hella lemons), I thought… can’t it just be what it is?
What it is, is CHOCOLATE. That’s what I want. That’s what I need. That’s what I have in abundance in my kitchen.
In the spirit of letting it be what it is, I’ve taken all of these photographs on my phone, on the fly. I also wasn’t wearing shoes and had frizzy hair. What else is new? Rhetorical question.
I made these cookies for us. This is that.
Things start, as they always do. Ingredients on my dining room table. Measured precisely and places in small bowls in a pleasing manner.
Double chocolate cookies require cocoa powder: dark and in abundance.
Flour too. Leavening and such. Salt also!
Remainders.
It doesn’t actually take all of these little bowls to make Double Chocolate Chip Cookies. If you’re a food blogger, apparently it does.
If you make cookies more than once a year, I highly recommend owning one of these little purple ice cream / cookie scoops.
Perfect portioning is pretty dang satisfying.
I had to convince my 80-something year old grandfather that the rip in my jeans was fashionable and not a sign of vagrancy. So… that’s my situation.
Also these chocolate cookies are really soft and melty inside.
You know how much we love Chocolate Chip Cookies? Yea… for real.
Well. We doubled the chocolate and we’re here to stay!
These cookies are extra chocolatey and satisfying, but not super sweet. Thank you dark chocolate! The only trick is to not over-bake these little darlings. They can get dry pretty quickly in the oven and that’s downright criminal. Under-baking is best.
It’s nice to just do what we do. Especially when that involves chocolate.
Double Chocolate Chip Cookies
makes 24 cookies
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 to 6 ounces dark chocolate chips or chunks
coarse sea salt, for topping (optional)
Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and add the egg and vanilla extract. Beat for 1 minute more.
In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients all at once to the butter and egg mixture. Beat on low speed until just combined.
Stop the mixer and stir in the chocolate chunks.
Scoop dough using a small cookie scoop, or by rolling dough by the heaping tablespoonful. Place on cookie sheet, leaving about 2-inches between each dough ball.
Bake for 11 to 12 minutes or until cookies are just done. It’s even ok if these cookies are slightly under baked. Try your darndest not to over bake them. Allow to rest on the baking sheet for 5 minutes before removing to a wire rack to cool before storing. Cookies are best within 3 days of baking.
