I'm meeting friends for lunch in Back Bay. I'm bringing cookies. They just don't know it yet.
And I have dinner plans as well. They're getting cookies too.
Baking makes me happy. Sharing what I make with others makes me happy.
Cookies are happy. And double chocolate chip cookies are irrefutably happy. These are buttery, crumbly, and studded with chocolate chips. There's almost an equal ratio of cocoa powder and flour.
They're for when you're really serious about chocolate and having a good time.
Double Chocolate Chip Cookies
2 sticks unsalted butter, at room temperature
2/3 cup sugar
1/2 teaspoon vanilla extract
1 1/3 cup unsweetened cocoa powder
1 2/3 cup all-purpose flour
1 teaspoon baking soda
3/4 cup semi-sweet chocolate chips
Canola oil (to grease baking sheet)
Preheat oven to 375 degrees. Lightly grease baking sheet with canola oil and set aside.
Cream together the butter and sugar with a fork until fluffy. Add the eggs one by one and the vanilla extract, mixing well after each addition.
Sift together the cocoa powder, flour, and baking soda in a separate bowl. Add the flour mixture to the butter and egg mixture all at once and mix well. Add the chocolate chips and stir to combine.
Scoop out two tablespoonfuls of batter at a time and form into a cookie shape. Place each on the baking sheet. Bake the cookies for 10 minutes. Let the cookies cool on the sheet for 3 - 4 minutes then use a spatula to lift them off the sheet. Makes approximately 20 cookies.... just enough to share.