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Calling all chocolate lovers! If you love chocolate chip cookies, you may quite possibly love double chocolate cookies even more. Double your pleasure, double your fun after all!

KATTY’S DOUBLE CHOCOLATE COOKIES

1 stick butter (salted), softened
1½ cups all-purpose flour
1/4 cup unsweetened cocoa
½ teaspoon baking soda
½ teaspoon salt
1/4 cup white sugar
1/4 cup turbinado sugar
¾ cup light brown sugar, firmly packed
1 ½ teaspoons vanilla extract
1 large egg, room temperature
½ cup dark chocolate, chopped

Cream the butter and the sugars until light. Scrape down the sides of the bowl. Add lightly beaten egg and vanilla; mix just till egg is incorporated. Scrape down the bowl again.

Sift flour, cocoa, baking soda and salt into a separate bowl. With mixer on low, slowly add dry ingredients. Mix only until combined: do not overmix. Fold in chopped chocolate with a spatula.

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If you can wait (!), refrigerate the dough overnight, or better still, for 24-36 hours to let the flavors develop. Not patient? You will love them regardless.

Preheat oven to 350 degrees F. Adjust racks to lower and upper thirds of the oven. Bake 7 minutes on one rack, then flip the baking sheet’s direction and bake 7 minutes more on the other.

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I used my medium ice cream scoop to these a bit bigger than my usual cookies. Space them 2 inches apart.

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This recipe yields 18-19 double-double chocolate-chocolate cookies-cookies. Enjoy them! NOM NOM NOM!

 

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