AMAZING DOUBLE CHOCOLATE COOKIES
These double chocolate cookies are absolutely amazing right out of the oven. How can you go wrong with 2-3 different kinds of chocolate?
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Even though I am a health coach, I absolutely love my desserts, especially cookies fresh out of the oven. As the world’s biggest chocolate fan, I can’t wait to share this recipe for double chocolate cookies that are simply out of this world!
BUT, my philosophy is LIFE IS ALL ABOUT BALANCE. If you eat healthy the majority of the time, you can reach your health goals while still having treats sometimes too.
INGREDIENTS IN TRIPLE CHOCOLATE COOKIES
- flour
- sugar and brown sugar
- eggs
- vanilla
- salt
- baking soda and baking powder
- unsalted butter
- chocolate chips (dark and semi or milk)
- cocoa powder
REASONS I LOVE DOUBLE CHOCOLATE COOKIES
So SIMPLE TO MAKE, my toddler even helps me make them, photograph them, and eat them too 🙂
These double chocolate cookies are some of the best cookies I have ever had. Seriously, I am not just saying that.
I have fallen into the temptation multiple times and discovered the cookie dough is absolutely AMAZING too.
Some could even argue that it’s better than the actual cookie. Of course, I don’t recommend eating the dough for health reasons. I. NEVER. DO. THAT… ahem…
You can freeze these cookies, and enjoy them for weeks! I will warn you though, once you taste their perfection straight out of the oven, it is a downgrade eating them out of the freezer. We still do, but they just don’t compare to freshly baked.
Double Chocolate Cookies
Ingredients
- 2 sticks unsalted butter
- 1 ½ cup sugar
- 2 eggs
- 2 ½ tsp vanilla
- 2 cups flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp salt
- 2 cups chocolate chips see note
Instructions
- Cream together the butter and sugars in large mixing bowl. Add eggs and vanilla. Mix until smooth.
- In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt. Add to the sugar mixture. When half-way combined, add the chocolate chips and finish combining. DO NOT OVER MIX. Refrigerate dough for 15-20 minutes.
- Meanwhile, preheat oven to 350 and line two baking sheets with parchment paper. (Parchment paper is not essential but I definitely recommend!)
- Scoop the dough onto the sheets and bake for 8-10 minutes. When the edges are slightly crisp, but still soft in the middle, remove from the oven. Let the cookies rest on sheet for a few minutes and then transfer to a cooling rack (My favorite stackable racks)
Notes
OTHER RECIPES I THINK YOU MIGHT ENJOY
