When you want to make cookies there are so many choices. Even if you narrow it to chocolate chip, there are regular chocolate chip, oatmeal chocolate chip, and on and on.
I say when in doubt go for the extra chocolate!
Here is a recipe for double chocolate chip cookies. They are just as easy to make as the classic Toll House recipe, and have a great chewy texture. With chocolate cookies it can be difficult to know exactly when they are done because of the dark color. Don’t overbake or they will be burnt on the bottoms. Speaking from experience here!
For even more variety try it with white chocolate chips or peanut butter chips in place of the semi-sweet chips.
2 ¼ cups flour
1/3 cup cocoa powder
1 tsp baking soda
½ tsp salt
1 cup (2 sticks) butter, softened
¾ cup sugar
¾ cup brown sugar
1 tsp vanilla extract
2 cups chocolate chips (or any other type of chips)
- Heat oven to 375°
- Stir together flour, cocoa, baking soda and salt.
- In the bowl of a stand mixer beat butter, sugars and vanilla.
- Add eggs; beat well.
- Gradually add flour mixture, beating well.
- Stir in chocolate chips.
- Bake 8 to 10 min. Do not overbake!
Makes about 5 dozen cookies.