Sometimes a girl just needs some chocolate. I don’t bake much anymore. My waist line can’t afford it. Well it could if I went to the gym, but its been months since I set foot in the gym so in the meantime cookies are not my friend. Oh but they are. These chocolate cookies are so good! 
I like that it uses cocoa powder which I always have on hand, and I’m guaranteed to have a at least a few chips/chunks of chocolate to toss in as well. So this is a fabulous go-to late night cook recipe, especially cause its easily halved in case you find yourself with only one egg! Personally, I opt for dark chocolate whenever I can so I use Dark Cocoa powder in this recipe and dark chocolate chips. They make a fabulously rich and chocolatey cookie to satisfy your chocolate craving.
Double Chocolate Chip Cookies
Yields: 3 dozen cookies
1 cup all-purpose flour*
1/2 cup unsweetened Dutch-process cocoa powder
1/2 tsp baking soda
1/2 tsp salt
8 ounces semisweet chocolate (chips or chunks)
1 stick (8 Tbsp) unsalted butter
1 1/2 cups sugar
2 large eggs
1 tsp pure vanilla extract
Preheat oven to 325°F. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt half the chocolate (4 oz) with the butter in a small heatproof bowl set over a pan of simmering water.
Transfer melted chocolate to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce mixer speed to low while gradually adding flour mixture until combined. Fold in remaining chocolate chips or chunks.
Scoop batter using a 1 1/2-inch scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Cookies will still be a little soft but will set after removing from oven. Transfer to wire racks and let cool 5 minutes.
Source: Adapted from Martha Stewart Living, June 2005
* I have successfully made this recipe using all Wheat Pastry Flour. It yields a chewier cookie, but I certainly don’t mind for the extra benefit of using wheat flour!
{ 11 comments… read them below or add one }
Definitely want to try these using the whole wheat! I love a chewy cookie.
This looks like a great chocolate cookie!
oooh…I so am not a baker at all, but this might be enough to tempt me into action.
Those look heavenly!! I haven’t baked in a while.
The cookies look so rich and divine!
These cookies look fabulous. I hear ya on the waistline. I need to lay off baking, too, but I love doing it so much! I actually love baking more than eating the fruits of my labor haha.
I love these cookies so much, but my waistline, actually my backside doesn’t need them either.
Chocolate chip cookies are one of my guiltiest pleasures so I can only imagine how much I’m going to love these double chocolate cookies-YUM!
WOW, I’m a sucker for anything chocolate especially double chocolate chip cookies… These look soooo good!
-Natasha
Thanks for sharing! They are AMAZING!!!
I love this recipe. I have left over whole wheat pastry flour from making banana bread. I love how much more tender it make baked goods! Everyone thought I had some ‘secret’ to the bread. Nope. Just really ripened bananas and the pastry flour. (I used my Le Cordon Blue school cook book.)
I want to thank you for passing this along! This recipe looks VERY good.
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