Would you believe me if I said I never actually tried a double-chocolate chip cookie until I married Nick? Would you believe me if I said I never tried a bell pepper before dating him? There’s a huge list of foods I’d never eaten and things I’d never done until we met. I also began eating ice cream again because of him. It’s kind of sad but better late than never!
Anyways, this is my favorite recipe for these cookies that has been altered to our taste.
Double Chocolate Chip Cookies
Prep Time about 10 minutes
Cook Time about 10 minutes
Yields about 30 cookies
3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder (I use the Ghirardelli brand)
1/2 tsp baking soda
1/2 tsp salt
1 cup butter (I use crisco shortening–if you do, add 2 tbsps water)
1 cup sugar
2 large eggs
1 tsp vanilla extract
3/4 cup semi-sweet chocolate chips
3/4 cup white chocolate chips
Preheat oven to 375 degrees
Whisk together flour, cocoa, baking soda and salt in small bowl
Whisk together butter and sugar until fluffy
Beat in eggs and vanilla until combined
Add flour mixture little by little until combined
Add chocolate chips
Drop scant tablespoons of dough about 2 inches apart on baking sheet lined with parchment paper
Bake until puffy and set–between 8 and 10 minutes
(My stove is older and needs more time–almost 12 minutes)
Be careful not to overcook
Transfer to cooling rack
A word of caution from an indulgent person that does this almost every time–do not eat the cookie dough!
It’s not healthy and contains raw eggs.
I hope you enjoy these delicious cookies! I know the Rome tribe will!:)