Double Chocolate Chip Cookies

Hey Friends!

I am so excited to bring you my first recipe! So, I found this recipe for Dark Chocolate Chip cookies and they looked and sounded amazing! Who doesn’t love chocolate chip cookies?! Add more chocolate to them… game over.

My friend Katie was having a game night around the holidays, so I decided to go a little festive. That’s where I came across this recipe from Liv for Cake. My double chocolate chip cookies are inspired by Olivia’s recipe… and I’ll tell you why it’s “inspired by”.

As I went to make them, in a constant rush as per usual, I had barely any of the ingredients that were required.

I substituted the ingredients and this recipe turned into a delicious, almost cakey, cookie! I can’t wait for you guys to try it.

***TIP: A cool thing I’ve been playing with is time in the oven and time leaving on the pan after baking. With these cookies, one thing I did, was under bake them ever so slightly and leave them on the pan until they cooled. This created a yummy soft inside and a crusty bottom outside. If you like these types of cookies, give it a try!

***More TIPS: This recipe requires at least an hour in the fridge.. As frustrating as this sounds, I highly suggest cooling the dough before hand. I have baked these both ways and chilling the dough before hand is worth it! See The Science of Baking 04: What’s the Deal with Room Temperature Ingredients

Tried this recipe?? We’d love to see it! #honeydrizzlebees so we can see your creations!

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Double Chocolate Chocolate Chip Cookies

Yummy, decidant, chocolaty cookies that are very versilile for any holiday or occasion.

Makes: 12 Cookies

Prep time: 1 hour and 30 mins

Cook time: 8-10 mins

Total time: 1 hour and 40 minutes mins

Ingredients:

• 2 cups all purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1 cup (2 sticks) salted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup light-brown sugar
• 2 eggs
• A bag of chocolate chips, your preference of amount and type

Instructions:

1. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
2. In the bowl of a stand up mixer, beat butter and sugars on medium high until light and fluffy, about 2-3 minutes. Reduce speed and add eggs one at a time. Beat until well combined.
3. Chill dough for at least 1 hour or overnight (do not skip this step).
4. Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone mats.
5. Using a medium cookie scoop (or whatever size you like your cookies), portion dough onto baking sheet (9-12 cookies per sheet).
6. Bake 8-10 minutes, or until middle is set. Cookies will deflate and crinkle a little upon cooling.
7. Cool in pans for at least 5 minutes (if you desire a more of a crunch on the outside, leave on pan until completely cool) and transfer cookies to a wire rack to cool completely.