These cookies make chocolate the star: they come out moist, rich, and quite simply decadent. I used Ghirardelli cocoa powder and good ‘ol Tollhouse semisweet chocolate chips.
Double Chocolate Chip Cookies
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Prep Time:
18m
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Cook Time:
9m
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Total Time:
30m
Ingredients
- 1/2 c Salted butter, softened
- 1 c Sugar
- 1 Egg
- 1 tsp. Vanilla
- 3/8 c Cocoa powder (6 tbsp )
- 3/4 tsp. Baking soda
- 1 c Flour
- 1 c Chocolate chips (semisweet) or mint chips
Instructions
- Preheat oven to 350°F.
- Beat / cream together the butter and sugar until smooth and a light pale color.
- Beat in the egg and vanilla.
- Blend in the cocoa powder and baking soda.
- Stir in the flour (avoid over mixing), then fold in the chocolate (or mint) chips.
- Form the dough into 1" balls and arrange with 2" spacing on a non-stick baking sheet, prepared with parchment paper or a silicon bake mat. A typical arrangement is 8 dough balls on a standard 1/2 bake sheet in 3x2x3.
- Bake at 350°F for 8-10 minutes. For 1.5" balls, bake for 10-12 mins
- When done, let cool for at least 1 minute on the baking sheet before transferring to a rack for cooling.
