double chocolate chip cookie

a nice sophisticated alternative to the classic chocolate chip cookie.

Ready

• 2 sticks unsalted butter (1 cup)
• 1 ¼ cups white sugar
• 2 large eggs
• 2 teaspoon pure vanilla extract
• 2 cups white or unbleached flour
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 2 cups semi sweet chocolate chips (suggests e.guittard)
• ⅔ cups unsweetened cocoa powder (suggests scharffen berger)

Set

• measuring cup
• 1 large bowl
• large spoon or spatula to blend ingredients
• cookie sheets
• parchment paper
• measuring spoons
• teaspoon

Go

1. mix butter (softened at room temperature), eggs and vanilla
2. add flour, cocao powder, baking soda and salt - mix well
3. fold in chocolate chips
4. drop well rounded teaspoon size dough onto non-stick cookie sheets or onto parchment paper lined cookie sheets
5. oven temperature: 350 f (pls preheat)
6. bake for 10 - 11 min

What you should know

dough has a “sticky” consisitency.

bit tricky at first in seeing if cookie is done as color of cookie is dark. texture should be slightly chewy, edges and bottom should not be too “crisp” (just firm, unless preferred but feel that somehow changes flavor. cookie should be “done” enough to hold shape and not “crumble”, fall apart too easily.

The brand and type of chocolate chips used will result in slight variations to sweetness of this receipe. The brand of cocoa powder used will have large impact on overall flavor, will taste cocoa powder/flavor more than chips. if prefer slightly less sweet - use 1 ⅛ cups white sugar. For this receipe, have found that chilling dough makes marginal difference to chewiness of cookie (so depends if you have time)