These delightful little cookies are a wonderful chocolatey treat that you should probably eat with milk because they are so rich!

I altered the recipe a bit to fit my lack of chocolate chips, but I discovered a wonderful new way to make these cookies! Instead of the semisweet or dark chips, I added white chocolate. This made all the difference! Since the dough has the cocoa powder, it makes the cookies have a variety of chocolate flavor.

The recipe only makes a dozen cookies, so make a double batch if it’s for a bake sale or something. They are an excellent treat and leave your mouth watering for more.

Ingredients

10 tablespoons unsalted butter ,softened (1 stick plus 2 tablespoons)

3/4 cup packed brown sugar

1/4 cup graulated sugar

1 large egg ,room temperature

1 1/2 teaspoons vanilla

1 cup all-purpose flour , spooned and leveled

2/3 cup cocoa powdered

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups chocolate chips – semi-sweet or dark

Instructions

In a large bowl using a stand or hand-held mixer, cream the butter and sugars together on medium speed for about 2 minutes until well creamed. Then add the egg and vanilla and continue mixing until combined – about 30 seconds. Turn off the mixer and scrape down the sides of the bowl.

Then slowly add in the flour, cocoa, baking soda and salt mixing on low speed until incorporated. Turn off the electric mixer and stir in the chocolate chips. I usually reserve about 1/4 cup of chocolate chips for sprinkling on top.

Form dough into 3 tablespoon balls and place 2 inches apart on a baking sheet lined with parchment paper or a silicon baking mat. Cover with cling film and chill in the refrigerator for at least 2 hours or up to 48.

When ready to bake, preheat the oven to 350F degrees. Bake cookies for 10-12 minutes until the tops are just set. Remove from oven and let cool on their tray for 5 minutes before transferring to a wire rack to continue cooling.

Source: http://www.justsotasty.com/soft-batch-double-chocolate-cookies/

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