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Boy oh boy am I craving chocolate!!! I think the stress of moving, trying to figure out how to keep the blog alive while I’m moving, and dealing with divorce settlements has completely fried my brain!! Sometimes you just need a really good, soft and chewy, Double Chocolate Chocolate Chip Cookie to calm the nerves, right? Just go with it…..
Four weeks from today, Alex and I will start out on our 3,000ish mile drive across the country, so I better make another batch of these cookies before everything I own is packed, LOL Actually, I should probably start packing. 😉
The real reason that I made these Double Chocolate Chocolate Chip Cookies, was so I could make Ice Cream Sandwiches….
but you will need to wait for that one. First lets make some cookies, shall we?
How to make Double Chocolate Chocolate Chip Cookies:
Preheat oven to 350 degrees. Place parchment paper/silpat on baking sheets, set aside. Beat butter, eggs, sugar, and vanilla extract together in a large bowl until light and fluffy…..
Add the cocoa powder, flour, espresso powder, baking soda, and salt. Beat just until well combined…..
Stir in chocolate chips. Using a #20 cookie/ice cream scoop {one ounce} drop rounded cookies onto prepared baking sheets…..
6 per pan…..
Bake in preheated oven until set, but still soft and chewy, about 18 minutes. Remove from oven and allow to cool on baking sheet for 5 to 10 minutes…..
before moving to a wire cooling rack to cool completely…..
My cookies are 3 1/2-inches…..just the way I like them! 😉 Feel free to make smaller cookies and adjust the time accordingly.
More delicious cookie recipes:
Peanut Butter Chocolate Chip Cookies
Chocolate Chunk Cherry Cookies
Are you drooling yet? Go on, get baking!! 😉
Enjoy!!
Double Chocolate Chocolate Chip Cookies
Ingredients
- 1 1/4 cups unsalted butter softened
- 2 cups granulated sugar
- 2 large eggs at room temperature
- 1 Tablespoon pure vanilla extract
- 2 cups unbleached all-purpose flour
- 3/4 cups cocoa powder
- 1 Tablespoon espresso powder optional
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 10 ounce package bittersweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Place parchment paper/silpat on baking sheets, set aside.
- Beat butter, eggs, sugar, and vanilla extract together in a large bowl until light and fluffy.
- Add the cocoa powder, flour, espresso powder, baking soda, and salt. Beat just until well combined.
- Stir in chocolate chips.
- Using a #20 cookie scoop {one ounce} drop rounded cookies onto prepared baking sheets {6 per pan}.
- Bake in preheated oven until set, but still soft and chewy, about 18 minutes.
- Remove from oven and allow to cool on baking sheet for 5 to 10 minutes before moving to a wire cooling rack to cool completely.
- Store in a sealed container.
Your cookies look delicious Lisa! Wish I could try one now! Pinned and shared!
Oh my, these look positively perfect! And I love the idea of using them as ice cream sandwich cookies. Hmmm…now if only I had time to make them today. Hopefully soon though! (And I just got a bunch of ice cream for really cheap, so I’m all set on that end!) 😉
I’m loving this! Pinned and tweeted! I always love your creations, thanks for sharing this with us! I hope to see you tonight at 7 pm. Lou Lou Girls
Hmm, I love double chocolate anything, so I know these would be a winner!
Thank you so much Joanna! 🙂