A severe chocolate craving sent Dagmar and I in search a chewy chocolate chocolate chip cookie, and this was the winner.
They were pretty straight forward to bake and traveled quite well, even in the heat and humidity of the week end.
I still have a few hidden in the freezer (please don’t tell!) and they even taste good frozen!
Chocolate Chocolate Chip Cookies
Cream together: 1/2 cup white sugar, 3/4 cup brown sugar, and 1 cup butter (2 sticks).
Add: 2 eggs and 1 tsp. vanilla extract, beating well.
In separate bowl combine: 2 cups flour, 1/3 cup baking cocoa, 1 tsp. baking soda, 1 tsp. salt.
Gradually add the flour mixture to the creamed mixture.
Add 2 cups of chocolate chips.
Drop by tablespoons on to ungreased cookie sheets and bake at 375 degrees for 9-11 minutes.
I’d love to experiment with these, trying some different chips. I think chocolate raspberry would be wonderful as would chocolate mint.
Double the chocolate means double the goodness in these cookies!