[donotprint] Last year I posted a recipe for Gluten-Free BitterSweet Choc0late Decadence cookies which are truley decadent. Today I share a similar chocolate chocolate chip cookie which is a chocolate lover’s dream come true. What I love about this recipe is how easy the dough is to work with and how decadent the texture is. They literally melt in your mouth with each bite. Although I used semi-sweet chocolate chips, feel free to use any type of chocolate chips you like including peanut butter or mint. This recipe also calls for an optional 1/2 cup of chopped nuts. If you do decide to add nuts I suggest almonds, peanuts, macadamia, walnuts, or pecan. And if you happen to have any instant coffee on hand such as Starbucks Via, feel free to add 2 teaspoons to the dough as well. Enjoy! [/donotprint]
Chocolate Chocolate Chip Cookies
1 cup (2 sticks) butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
2 tsp. vanilla extract
1/2 tsp. of table salt OR 3/4 tsp. of coarse sea or kosher salt
1 tsp. baking soda
3/4 cup cocoa powder
2 cup all-purpose flour
2 cups chocolate chips OR 12 oz bag of chocolate chips *I realize 12 oz. of chocolate chips doesn’t equal to 2 cups but if you buy your chocolate chips in warehouse quantities, 2 cups.
*Optional: 1/2 cup chopped nuts
*Optional: 2 tsp. instant coffee
Preheat oven to 350 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3-5 minutes on medium speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, salt, cocoa powder (and instant coffee), and flour until cookie batter is well combined. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 10-12 minutes until tops of cookies are slightly firm to the touch. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!