Success: Double Chocolate Chip Cookie [omg]

Sunday, June 20, 2021

After the last underwhelming chocolate peanut butter cookie, I decided to try again, this time with more emphasis on CHOCOLATE. I did this double chocolate chip cookie recipe from AllRecipes, but swapped 1/2c brown sugar for 1/2c white sugar, and cacao nibs for the walnut chunks. And then...I didn't over cook them!

They came out more perfect than any cookie I've ever baked in my life. Crisp exterior, gooey interior, the chocolate chips still (still!) melted. These are fantastic. I may live off of them as actual cookies, rather than frozen cookie dough. Everything I've ever wanted in a cookie.

Almost a brownie. Fantastic. Something tells me I am going to go through a lot of cocoa powder.

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Double chocolate Chip Cookies

Ingredients:

• 1c unsalted butter, softened
• 1c white sugar
• 0.5c brown sugar (sugar proportions can change, just have 1.5c)
• 2 eggs
• 2tsp vanilla extract
• 2c all-purpose flour
• 2/3c cocoa powder
• 0.75tsp baking soda
• 0.25tsp salt
• 2c semisweet chocolate chips
• 0.25-0.5 c cacao nibs or chopped walnuts (Optional)

Steps:

1. Preheat oven to 350 degrees F.
2. In large bowl, beat butter & sugar until light and fluffy.
3. Add eggs & vanilla. Stir until combined.
4. In a separate bowl, combine flour, cocoa powder, baking soda, and salt; stir into the wet mixture until combined.
5. Mix in the chocolate chips and cacao nibs/walnuts.
6. Drop by rounded spoonfuls onto ungreased cookie sheets.
7. Bake for 8 to 10 minutes in the preheated oven, or just until set. Do not overbake!
8. Cool slightly on the cookie sheets before transferring to a plate or wire racks to cool completely.
9. If cooking from frozen cookie dough balls: Set the dough balls onto an ungreased cookie sheet to defrost a bit while the oven heats up. Bake for 10-11 minutes, or just until set.