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Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

I know I have posted other Double Chocolate Chip cookie recipes before but I am going to have to say this recipe is by far my kid’s favorite.  Plus, these cookies were so easy to make!  You got to like that 🙂  I made these cookies last weekend for the kids lunches and they came home asking if I could make more so they could share with your friends at school.  Yes, that is how good these cookies taste.  You should have everything in your pantry to make these cookies now.   The only ingredient you might not have handy is the 4 oz. semi-sweet chocolate.    I used Ghirardelli Chocolate Premium Baking Bar Semi-Sweet.   Delicious!

I found this recipe from Kitchen Simplicity.   The recipe was adapted from Martha Steward.

 

Double Chocolate Chip Cookies

Makes 24-30 cookies

Ingredients:

  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 oz. semi-sweet chocolate
  • ½ cup unsalted butter
  • 1.5 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 4 oz. semi-sweet chocolate chips (or chopped chocolate)

 

Directions:

  1. Whisk together flour, cocoa, baking soda and salt. Set aside.
  2. In a large bowl, melt together chocolate and butter. Beat in sugar, eggs and vanilla. Stir in flour mixture until evenly distributed. Fold in chocolate chips.
  3. Scoop heaping spoonfuls of cookie dough onto parchment lined baking sheets. Bake at 325ºF for 10 minutes or until cookies are crackly and no longer shiny. Cool 1 minute before removing to wire wracks or paper towels to cool.

Enjoy baking!

Tuesday Cook Off ~ Triple Chocolate Chip Cookies

Tuesday Cook Off ~ Triple Chocolate Chip Cookies

So I have been holding out on all of you on a cookie recipe.   My kids and husband (okay, me too) just love this cookie recipe.   In fact, the boys have said they could eat these cookies every week and not get tired of them.  The recipe is from Sally’s Baking Addiction.   I just love her recipes!  So the recipe calls for three types of chocolate; semi-sweet chocolate chips, white chocolate chips and Sno-Caps.  Yes, you read that correctly, I said Sno-Caps!  Now, I know my boys would not want the Sno-Caps in the cookie because frankly they said that Sno-Caps is old people candy.  Okay, I grew up on Sno-Caps so I guess I am an old person 🙂

Sally’s Baking Addiction has taught me so many tricks for baking the perfect cookies.   The first trick is to under bake your cookies and the next important trick is to chill the dough.   You should chill the dough for at least an hour but could chill the dough overnight.   The cookies will spread less in the oven and bake up to be much thicker when the dough is cold.

The cookies are soft-baked, thick, chewy, and incredible moist.  How can you go wrong with that?  My four favorite adjectives to describe a cookie 🙂  This is a must try recipe.

Recipe from Sally’s Baking Addiction

Yields about 30-36 cookies

Ingredients: 

  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 3/4 cup dark brown sugar (or light brown – dark is preferred)
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup SNO-CAPS (or other kind of chocolate chip)

Directions: 

  1. Line an ungreased cookie sheet with parchment paper or silicone baking mat. Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips. Dough will be thick and sticky. Chill for at least 30 minutes (or up to 3 days).
  3. Preheat oven to 350F.
  4. Drop balls of dough onto cookie sheet (about 1.5 Tablespoons of dough per cookie) OR used a standard-sized cookie scoop. Press a few chocolate chips onto the tops of cookies for looks, if desired. Bake for 8-9 minutes, until barely golden brown around the edges. Do NOT bake them longer than 10 minutes. Remove and let cool for 3 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. Transfer to cooling rack. Cookies remain fresh in an airtight container for up to 7 days.

Notes from Sally’s Baking Addiction:

*Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches.

*Cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months.

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

About Me:

Hello and welcome! I am a 40 something year old mom of two boys, living in Scottsdale, AZ with my husband Al. I started My Baby Pajamas in 2007 and have watched it grow and mature. I love to blog but am not much of a writer per say. I am a avid runner and love to compete in races. I like my yoga HOT and love to hike with my family and our pit bull mix dog, Chance. My favorite time is hanging with my family and cooking homemade dinners and hearing about everyone's day while my husband and I enjoy a glass of wine.

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