Double Chocolate Cookies

There is not much to write about these chocolate cookies besides…. YUMMM. To my delight, the east coast was hit with a huge snowstorm a few weeks ago. As a result, the majority of the public and private schools in the area got the whole day off!! I was able to sleep in, wear sweat pants all day, and finally find time to bake. I decided that I would bake some cookies for my volleyball practice that I had that night.  I was so excited for my team to enjoy them after the grilling practice that was sure to come, only to find out an hour later that practice was cancelled. I promised my team that I would bring them to our next practice, but woke up late and forgot them in my scramble to get out the door. Since my team wasn’t able to try these cookies, they are patiently awaiting my promised batch this weekend.
These typical chocolate cookies are somehow the perfect combination between soft and gooey and crunchy. The chocolate flavor, while prominent, is so mouthwatering, and its almost impossible not to go for seconds. I threw in a few white-chocolate chips and used dark-chocolate chips instead of semi-sweet. Although small, this change somehow allowed the a unique taste. As a plus, my entire house smelled of chocolate for days 🙂 . ENJOY!

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INGREDIANTS

2 cups all-purpose flour

2 teaspoons vanilla extract

2 eggs

1 1/2 cups white sugar

1 cup butter, softened

2/3 cup cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

2 cups semisweet chocolate chips (or chocolate chips of your choice: white, dark, butterscotch will all work)

 

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In large bowl, beat butter, sugar, eggs on medium for 3 minutes. Add the eggs and vanilla and beat until light and fluffy.
  3. In a separate bowl, whisk the flour, cocoa, baking soda, and salt together. Beat the flour mixture into the butter mixture in three groups, blending well after each. Beat until well blended
  4. Mix in the chocolate chips and place the mixing bowl in the refrigerator for ten minutes to let it chill slightly.
  5. Drop by rounded teaspoonfuls onto ungreased cookie sheets. For a less rounded cookie, press the cookie dough balls down slightly.
  6. Bake for 8 to 10 minutes in the preheated oven, or just until set. The cookies will appear very gooey, but will harden as they cool. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
  7. Enjoy with a glass of milk and a snowy day!

Love,

Ally Hodder

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