Monday, October 6, 2014

Double Dark Chocolate Chip Cookies

There's something about a chocolate cookie with chocolate chips that just makes me smile. And made that some dark chocolate--on both levels--and that's even better. Rich and delicious, soft and just begging for a glass of milk to be dunked in, these cookies are lovely and delicious. Definitely will make it on the Christmas baking list. A dark flavored cocoa paired with a dark chocolate chip makes it just a touch more elegant than a regular double chocolate cookie. It's the grown up version and as a chocolate feign, I love everything about it.

This recipe comes from Christi at Love from the Oven, who uses a few substitutes for a traditional chocolate chip cookie. Christi used white whole wheat flour and Greek yogurt, which I changed to regular all purpose flour and sour cream. The result is a soft, slightly puffy cookie. I would have used the yogurt or white whole wheat if I had it on hand, so feel free to give that a try. Oh, and I used 2 full cups of chocolate chips. Because, well, chocolate chips. While regular cocoa and milk or semi-sweet chocolate chips would work and be tasty, I encourage you to go dark. you won't be disappointed.

Double Dark Chocolate Chip Cookies


2 cups flour
2/3 cup dark cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1/4 cup sour cream
1 cup sugar
1/2 cup brown sugar, packed
2 eggs
2 teaspoons vanilla extract
2 cups dark chocolate chips

In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a hand held mixer, beat butter and sour cream until combined and creamy. Add sugars and beat until fluffy, about 3-4 minutes, scraping sides of bowl as needed. Reduce speed and add eggs and vanilla, beating after each addition.

Gradually stir in flour mixture until just combined, taking care not to overmix.

Stir in chocolate chips until distributed throughout.

Using a medium cookie scoop, drop dough onto parchment or Silpat lined baking sheets.

Bake at 350 degrees F for 8-10 minutes, until just set and edges are gently golden, taking care not to overbake.  Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking. 

Remove from oven and cool on pan for 3-4 minutes before transferring to wire racks to cool completely.

Makes 4 dozen cookies.

Happy Baking,
The Cookie Princess

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