Double Chocolate Chip Cookies
These double chocolate chip cookies are soft, chewy, and chocolatey! They're best when they're fresh from the oven. The dough freezes well so you can make a few cookies at a time and always have them fresh and warm.
- Servings
- 42 cookies
- Prep time
- 20 min
- Cook time
- 15 min
- Author rating
- 9/10
Ingredients
| 2 teaspoon | baking powder |
| 1 1/2 cup | brown sugar |
| 5 tablespoon | butter |
| 1/2 cup | chocolate chips |
| 1/2 cup | cocoa powder |
| 4 large | eggs |
| 2 teaspoon | instant coffee (optional) |
| 1 pinch | salt |
| 16 ounce | semi-sweet chocolate chips |
| 2 teaspoon | vanilla extract |
| 1 cup | white flour |
| 1/2 cup | white sugar |
| 1 cup | whole wheat flour |
| 5 tablespoon | yogurt |
Directions
- Sift together the flour, cocoa powder, baking powder and salt and set aside.
- Melt the semi-sweet chocolate chips in a glass bowl in the microwave (or over a pan of hot water).
- Beat the eggs together with the vanilla and instant coffee.
- In a mixer on medium, beat the softened butter with the yogurt until creamy. Add the two types of sugar until well combined. Add the egg mixture. Then add the melted chocolate. Stop the mixer to scrape the sides and bottom with a spatula. Then with the mixer on low, add the mixed dry ingredients until combined. Finally, add the remaining chocolate chips.
- The batter should be thick and fudge like. If it's too hot, wait until it cools a bit before scooping it out onto a cookie sheet. You can form some of the dough into a log and wrap it in wax paper to freeze it for another day.
- Preheat the oven to 350F. Bake the cookies for 10-15 minutes or until they are cooked through. If you over cook them, they won't get that soft chewy texture.
Notes
You don't really need to use a mixer - but then I'd recommend softening the butter first, or you could try replacing the butter with oil.
Recipe provided via www.MeanMeals.com