Double Chocolate Chip Cookies
Unsweetened cocoa powder from an Amish country store in Upstate New York made these Double Chocolate Chip Cookies really good. My mother-in-law brought me some from their last visit and I have used it for chocolate crinkle cookies that were the best crinkle cookies I’ve ever made. Don’t be put off by the deep dark color because I’m serious, these are soooo good. Especially with a glass of milk.
Double Chocolate Chip Cookies
Ingredients
- 2 sticks butter
- 1 cup granulated sugar
- 1 tap vanilla extract
- 2 eggs
- 3/4 cup packed brown sugar
- 1/2 cup unsweetened cocoa powder
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 bag semi-sweet chocolate chips
Instructions
- In a bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Set it aside. In a mixing bowl, beat butter and granulated sugar together. Add the eggs one at a time and the vanilla extract. Mix until blended then add in the brown sugar and cocoa powder to mix. Gradually add the dry ingredients mixture. Continue to mix until well-incorporated. Stir in the chocolate chips.
- Preheat oven to 350°. Scoop batter(use a spoon if you don't have a cookie scooper) into a sheet pan. (Optional: lightly press fork on top) Bake in batches, 10-12 minutes. Cool the cookies in a rack before transferring to a cookie jar or closed container.
Of course, my Sous Chef was there to help me out.
Enjoy!
