After my mom left this morning, I decided to make these chocolate chocolate-chip cookies. They were very easy to make, very yummy, and we would make them again.
I reduced the amount of sugar by just a little bit. I don't know why, I just did. It worked out perfectly so I would make it that way again next time. This makes enough for more than 2 dozen cookies (although I'm not sure about the 3 dozen it claims) but I only made about 20 and then got tired of baking so I tossed the leftover dough. Plus we shouldn't eat that many cookies anyway. So it was good that I limited the amount I made, since the cookies are so yummy.
Double Chocolate-Chip Cookies
Real Simple, May 2005
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk-chocolate chips
1/2 cup semisweet chocolate chips
Heat oven to 350° F.
Cream the butter and sugars in a large bowl with an electric mixer on high speed. Lower to medium speed and add the egg and vanilla. Sift together the flour, cocoa, baking soda, baking powder, and salt. On low speed, add the dry mixture to the butter mixture. Beat until fully incorporated. Fold in the chocolate chips.
Form the dough into approximately 1 1/2-inch balls. Place on parchment- or foil-lined baking sheets, 2 inches apart. Bake until centers are just set, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
Yield: 3 dozen