Double Chocolate Chip Cookies

My favorite chewy chocolate chip cookies are now available in a chocolate lovers version – double chocolate chip cookies with a chocolate base and of course chocolate chips!

One great thing about perfecting my favorite chewy chocolate chip cookies is barely needing to look at the recipe now to whip up a batch. It’s burned into my brain. This leads me to experimenting with things such as adding raisins and now doubling up on the chocolate.

With already 3 cups of chocolate chips in the cookies, you’d think it would be at maximum capacity, but there was still room for cocoa in the base! You can use regular semisweet chocolate chips, dark chocolate chips, or try the springtime chocolate chips like I did for a pretty contrast. Throw some pastel sprinkles on there while you’re at it because it’s finally spring!

Is there a recipe that you have memorized? Have you ever changed it up?

Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from Imperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®

One year ago: Butternut Squash Orzo with Pine Nuts, Balsamic Drizzle, and Fried Sage

Two years ago: Chicken Pad Thai

DOUBLE CHOCOLATE CHIP COOKIES

Makes approximately 4 dozen cookies

Ingredients:

2 cups all-purpose flour, spooned and leveled

1/2 cup cocoa powder

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) unsalted butter, melted and cooled

1 cup packed dark brown sugar

1/2 cup white sugar

1 Tbsp vanilla extract

1 egg + 1 yolk, room temperature

2-3 cups semisweet chocolate chips (I used Nestle springtime chocolate chips)

Pastel sprinkles, optional

Directions:

1. Sift together the flour, cocoa powder, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chocolate chips.
3. Roll 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray. Top with sprinkles if using. Cover tightly and chill for at least 2 hours, overnight for best results (can refrigerate up to one week).
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 8-9 minutes (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted slightly from My Favorite Chewy Chocolate Chip Cookies.