Double the chocolate means double the delicious. They’re (obviously) best right out of the oven when they’re all warm and gooey. Yum…
I found the recipe on Pinterest, but it originally comes from Annie’s Eats.
These cookies are oversized and the recipe makes about 12.
Double Chocolate Cookies:
- 2 sticks cold, unsalted butter
- 1 1/4 cup sugar
- 2 large eggs
- 1/2 cup cocoa powder
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2 1/2 cups semi-sweet chocolate chips
Cube the butter and combine it with the sugar in the bowl of an electric mixer. Beat them together for 2-3 minutes on medium-high speed.
Add the eggs, one at a time, scraping the sides of the bowl as needed.
Mix in the cocoa powder thoroughly.
Add the flour, salt, and baking powder and mix on low speed until just barely incorporated.
Fold in the chocolate chips by hand. Then, knead the dough by hand to make sure the ingredients are well-combined.
Divide the dough into 12 equal parts and roll each portion into a ball. Flatten each ball slightly into a disc.
Place on baking sheets lined with parchment paper.
Bake 16-20 minutes at 350 degrees.
I was tempted to skip kneading the dough by hand and to just let my Kitchen Aide do the work, but it really does make a difference in the texture of the cookies and, trust me, these cookies are worth the extra effort.