One of the treats I love to bake whether it’s Christmas or not are Double Chocolate Chip Cookies. The kids love the slightly bitter taste of dark chocolate, so that’s what I use for my cocoa powder, Sun Food Cacoa Powder is becoming popular these days and I really want to use it next time I make cookies. At the end o this recipe I used some electric fondue pots to make some delicious dips for the cookies. This recipe is adapted from the Mrs. Fields Chocolate Chip Cookie recipe I found online. It’s simple and very easy to make, even a kid can do this.
Double Chocolate Chip Cookies
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark brown sugar (firmly packed)
- 1/2 cup white sugar
- 1 cup cold salted butter, cut into cubes
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups (12 ounces) semisweet chocolate chips
- Preheat oven to 300°F.
- In a medium bowl, combine flour, cocoa powder, baking soda, and salt. Mix well with a wire whisk.
- In a large bowl, with an electric mixer, blend the sugars at medium speed.
- Add the cold butter, and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at low to medium speed just until blended. Do not overmix.
- Add the flour mix and chocolate chips, and blend at a low speed just until mixed. Do not overmix.
- Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart.
- Bake 20-22 minutes until golden. Transfer cookies immediately to a cool surface with a spatula. You can line sheets with parchment and transfer to a cold surface to do it faster.
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