Hiyo!! I’m popping in here for a quick update with DOUBLE DARK CHOCOLATE CHIP COOKIES! Trust me: you wanna be excited about these. It’s been a long while since I’ve made cookies, and these were worth the wait. Yum and yum!
In non-food blog world I’ve been keeping busy with weekends spent climbing mountains (St. Helens last weekend), gardening (mostly just doing manual labor to get it ready, at this point) in our community garden plot, taking lead-climb classes, going to yoga workshops, and generally enjoying the PNW. It’s so nice in the spring! Even if it’s been an exceptionally rainy year, I still love it. Today I’m headed to the Bay Area, which will be a fun little vacation!
That’s all I’ve got for you — I’ll leave you with the recipe for these soft, double chocolate cookies! Make these this weekend — you won’t regret it!!
Double Dark Chocolate Chip Cookies
This double dark chocolate chip cookies are soft, full of cocoa and dark chocolate chips, and sure to be a hit with any chocolate-lover.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: 18
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2/3 cup cocoa powder
- .5 cup unsalted butter, room temperature
- 1/3 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 Tbsp milk
- 1 cup dark chocolate chips
- Combine flour, baking soda, salt, and cocoa powder in a bowl. Whisk together, and set aside.
- With a mixer, cream the butter and sugars together until light and fluffy — at least 3-5 minutes. Add the egg, scraping down sides of the mixing bowl as needed. Add the vanilla extract, mix, then add the milk and mix to combine.
- Add the dry ingredients and mix gently until just coming together.
- The dough will be very firm, so gently fold in the dark chocolate chips.
- Chill the dough for 30 minutes.
- Preheat the oven to 350 F. Using a small cookie scoop, or a spoon, form 1/8 cup balls of dough. Flatten slightly.
- The cookies will not spread very much during baking, so set them 1 to 2 inches apart on a lined cookie sheet. Cook for 9-11 minutes. They will not look done, but the edges will be set.
- Remove from the oven and let cool for a few minutes on the cookie sheet before moving to a cooling rack.