Personally, I’m not into chocolate baked items or chocolate chip cookies, so I can’t be a fantastic judge, but these are the favorite cookies of my son and a neighbor. They always ask for them, and I’ve never had anyone else turn up their noses when I’ve made these cookies.
One thing I do absolutely love about these cookies is the texture. They have a very thin layer of crisp on the outside and stay soft and gooey on the inside for days. It’s something I’ve tried to get on other cookies and haven’t quite recreated. People often complain to me that their cookies don’t come out like mine when I give them a recipe, I hope you have little difficulty using this recipe to turn out cookies the same texture as in my kitchen. Either way, it’s unlikely you’ll be disappointed with a double dose of chocolate.
Something I’ve been doing in the past year or so with all of my chocolate chip cookies, and that I recommend, is to use an assortment of chips and/or chocolate. Use a variety or chocolate, chop up a Hershey bar or other chocolate bard and throw it in. Here I mixed semi-sweet chunks, milk chocolate chips, white chocolate chips and 60% cocoa chips.
I used double dutch cocoa powder which adds a layer of richness that will demand a cold glass of milk on the side. A good friend supplies me with good quality baking ingredients when she wants to make me smile (and I do smile). You’ll notice a difference when you bake with “better” chocolate, cocoa and other seasonings.
Chocolate Chocolate Chip Cookies
- 1 cup butter, softened
- 2/3 cup packed light brown sugar
- 2/3 cup white sugar + extra for rolling (about 1/2 cup) poured in a dish.
- 2 eggs
- 1 tbsp real vanilla extract
- 2 cups all purpose flour (I use 1 cup white whole wheat, 1 cup all purpose)
- 2/3 cup cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 to 2 1/2 cups chocolate chips (or an assortment of chips)
- Preheat oven to 375 degrees Fahrenheit, or 350 degrees Fahrenheit for a convection oven.
- Cream the butter and sugars. Add in the eggs and vanilla and mix these ingredients for at least a minute.
- Add in the flour, cocoa, baking soda and salt. Mix until just combined. Stir in the chips.
- Drop a ball of cookie dough (about 1 1/2 – 2 tbsp) into the rolling sugar, roll until coated and place on parchment lined cookie sheets a couple inches apart.
- Bake until set, about 8-10 minutes. You’ll likely see the top start to crack if you’ve rolled them in sugar and know to take them out. Remove the cookie sheet(s) from the oven and let the cookies cool for a few minutes on the sheets before moving to wire racks.