These Double Chocolate Cookies are perfect for the chocolate lover in your life. They’re packed with cocoa powder and chocolate chips, making them dark, decadent and delicious!
There’s something about being home in the middle of a weekday that just feels naughty. Am I right? It feels completely different than being home during the day on a weekend. I’m not sure why. But it’s a nice feeling.
Last week, I had a day off, and it was glorious. I went for a nice long run in the middle of the day (meaning: not dark, rushed and freezing like my usual mornings), caught up on my DVR (Lifetime movies that Nick doesn’t let me watch when he’s home), and baked!
Though I love baking for myself, my butt doesn’t always enjoy it. Baking for a cause is so much better! The Airman & Family Readiness Center here at Vance organized Operation Cookie Cutter last week. They ended up collecting over 7,000 homemade cookies to send overseas to Vance’s deployed troops! That’s alotta cookies!
My contribution came from my favorite cookie cookbook/magazine thingy, Taste of Home’s Best Loved Cookies and Bars. I’ve made a ton of different cookies from the magazine, and they’ve all been awesome!
I may or may not have sampled a few before wrapping up the rest. They were perfectly crispy on the edges and gooey and chewy in the middle. Unless you are one of the .05% of the population who doesn’t like chocolate (crazies)… you need to make these!
I like to use the Hershey’s Special Dark cocoa powder in these (and in pretty much anything that calls for cocoa powder) to make them extra dark and chocolatey. These are great for Christmas or Valentine’s Day, or really any time of year. Every day is a good day for chocolate if you ask me!
- 1¼ cups butter, softened
- 2 cups sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- Using an electric or stand mixer, cream together butter and sugar until light and fluffy.
- Beat in eggs and vanilla.
- In another bowl, combine flour, cocoa powder, baking soda and salt.
- Gradually add the flour mixture to the butter mixture. Mix until well combined.
- Stir in the chocolate chips.
- Drop by rounded teaspoons onto greased baking sheets 2 inches apart.
- Bake about 10 minutes until set.
- Cool on pans 2 minutes before transferring to a wire rack.
Note: Photos updated 12-19-18. Original photo below.
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