There’s a line I heard just today that got me in front of the computer nodding my head in total agreement with.
“Do you want to know the diet for America, the one diet that would work… Eat anything you want, just cook it yourself.”
Well right now I want Double Chocolate Chip Cookies.
Double Chocolate Chip Cookies
makes 24 cookies
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 to 6 ounces dark chocolate chips or chunks
coarse sea salt, for topping (optional)
Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and add the egg and vanilla extract. Beat for 1 minute more.
In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients all at once to the butter and egg mixture. Beat on low speed until just combined.
Stop the mixer and stir in the chocolate chunks.
Scoop dough using a small cookie scoop, or by rolling dough by the heaping tablespoonful. Place on cookie sheet, leaving about 2-inches between each dough ball.
Bake for 11 to 12 minutes or until cookies are just done. It’s even ok if these cookies are slightly under baked. Try your darndest not to over bake them. Allow to rest on the baking sheet for 5 minutes before removing to a wire rack to cool before storing. Cookies are best within 3 days of baking.