Moist, chewy, decadent Double Chocolate Chip Cookies. You might want to grab a tall glass of milk when you make these because they are very, very rich.
I am a HUGE cookie fanatic, but since I’ve been trying to shed a few pounds lately I have done my best to avoid making them. This isn’t easy when you truly have fallen in love with baking like I have.
This particular recipe only makes about 25 cookies, which I felt was a great compromise for me. I’m able to scratch my baking itch, and also make sure I don’t have much leftover cookie dough lingering around.
I know, I know. I can always freeze the dough. But look y’all… I don’t like to have ANY sweets left in my house for more than a few days (if I can help it). All it takes is one little urge and off to the kitchen I go. (I can’t be the only one who does this)
Making a smaller batch was a very wise decision because these cookies are hands down the best I’ve ever made. I know food bloggers probably say that about everything we make, but hey there’s nothing wrong with confidence. 🙂
Anytime I make cookies they must involve some extras, so I did mix in walnuts, but that is completely optional. I also used a combination of milk chocolate morsels as well as semi-sweet chocolate morsels. It really adds to the decadence so give it a try.
This recipe is super easy and very quick to make. I recommend you refrigerate this dough for at least one hour before baking. And as always make sure to properly measure your dry ingredients.
Enjoy, and thanks for stopping by.
- 1 cup and 2 tablespoons of all-purpose flour
- ¼ cup of unsweetened cocoa powder
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
- ½ cup of unsalted butter, softened
- ½ cup of brown sugar
- ⅓ cup of sugar
- ½ teaspoon of vanilla extract
- 1 large egg
- 6 ounces of chocolate chips
- 4 ounces of chopped walnuts (optional)
- Mix flour, cocoa powder, baking soda, and salt in a small bowl. Set aside.
- In a separate bowl, beat butter until creamy.
- Add sugars and vanilla extract. Beat with a mixer on medium speed until well blended.
- Beat in egg, mixing well.
- Add flour mixture to your wet ingredients, and mix just enough to incorporate the flour. Do not over-mix.
- Fold in chocolate chips and walnuts with a spoon.
- Refrigerate dough for 1-2 hours.
- Drop batter in 1-tablespoon portions about 2 inches apart on a baking sheet.
- Bake at 375 F for 9-11 minutes.
- Allow cookies to cool before serving.