Ok so I have put the peanut butter cookies on hold. My son has been asking for double chocolate cookies. I saw this recipe a while ago in a Family Circle mag (Feb 2011). So I decided next time I have a chance to make cookies I will make this one.
I don’t know why I waited so long! They are divine! I did switch out half the chocolate. It calls for 12 oz of milk chocolate, half to be melted in the batter and half used as chunks. I melted 6oz and put that in the batter, but used 6 oz of dark chocolate chips instead of the rest of the milk chocolate.
I definitely need to make more of these to give away.
Double Chocolate Cookies (Family Circle, Feb 2011)
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 ounces milk chocolate
- 3/4 cup (1 1/2 sticks) unsalted butter
- 3/4 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
1. Heat oven to 375 degrees F. Whisk together the flour, cocoa powder, baking soda and salt in a medium-size bowl.
2. Coarsely chop 6 ounces of the chocolate, and finely chop the remaining 6 ounces. Microwave coarsely chopped chocolate with butter for 1 minute, stirring halfway through. Microwave an additional 15 seconds if necessary; stir until smooth.
3. Transfer chocolate mixture to bowl of an electric mixer and add sugars, eggs and vanilla; beat until well combined Reduce speed to low and gradually beat in flour mixture. Stir in remaining finely chopped chocolate pieces.
4. Drop heaping tablespoonfuls of dough onto ungreased baking sheets, about 2 inches apart.
5. Bake at 375 degrees F. for 9 to 11 minutes or until set. Let the cookies cool on baking sheet on a wire rack for 2 minutes. Transfer the cookies to rack; let cool completely.