Description
These Double Chocolate Chip Cookies are chewy and perfectly chocolaty. With only one bowl required, nothing should stand in the way between you and chocolaty happiness. Tasty on their own, but even tastier with Peanut Butter & Nutella Swirl Ice Cream sandwiched between!
Ingredients
- ½ cups Unsalted Butter, Softened
- ½ cups Packed Light Brown Sugar
- ¼ cups White Sugar
- ½ teaspoons Vanilla Extract
- 2 Large Eggs
- 1-½ cup All-purpose Flour
- ½ cups Unsweetened Cocoa Powder
- 1 teaspoon Instant Coffee Granules (or Espresso Powder), Optional
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- 2 cups Semi-sweet Chocolate Chips (or A Mix Of Semi-sweet And Bittersweet)
Preparation
Preheat oven to 350°F and line a cookie sheet with parchment paper or a silpat baking mat.
In a large mixing bowl and using a handheld mixer, cream butter, sugars, and vanilla until smooth, light, and creamy. Add eggs and mix until just combined.
Add flour, cocoa powder, instant coffee, baking soda, and salt, and mix until just combined. Do not overmix! Use a rubber spatula to fold in chocolate chips.
Place in heaping 2 tablespoonful mounds on the prepared cookie sheet, spacing about 1 inch apart. (If you want larger cookies for ice cream sandwiches, you might increase the amount of dough to about 1/4 cup.)
Bake for 10–12 minutes, or until cookies are just set. Transfer pan to a wire rack to allow cookies to cool.
Note: To make ice cream sandwiches, place the cooled cookies in freezer for about 20 minutes. (About halfway through, bring the ice cream out to soften slightly.) Once cookies are done in the freezer, place 1 scoop of ice cream on the flat side of a cookie and top with another cookie, flat side down, pressing down lightly.
