My husband, Robert, is a no-frills kind of guy. In my cooking and baking adventures, I tend to be drawn to the recipes that require unique and non-traditional ingredients. Of course, being the gracious and kind person he is, Robert always is… or should I say usually is… a good sport and plays along.

Sometimes, though, I just have to make something I know he will love. These cookies are a perfect example. They’re the cookie form of a rich, chewy brownie. Requiring dark cocoa powder and lots of chocolate chips, these are a chocolate-lovers dream. Unless you are one of those people who don’t like chocolate (which, by the way, perplexes me more than anything in the universe), there is nothing not to love about these sweet treats. I will warn you though- I  highly recommend eating these with glass of milk!

Best of all, I’m happy to report that Robert ranked these cookies as one of his favorites. Now, onto that recipe for devil’s food cake with black pepper boiled icing… 🙂

Double Chocolate Cookies

Printable Version

Yield: 2 dozen cookies

Ingredients

• 1 cup (sticks) cold, unsalted butter, cut into cubes
• 1 1/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp pure vanilla extract
• 3/4 cup dark cocoa powder
• 2 1/4 cups all-purpose flour
• 1/4 tsp salt
• 1 tsp baking powder
• 2 1/2 cups semi-sweet chocolate chips

Directions

Preheat the oven to 350 degrees. Line baking sheets with parchment paper of silicone baking mats. In a medium-sized bowl, whisk together the flour, salt and baking powder. Set aside.

Combine the butter and sugar in a bowl of an electric mixer. Beat together on medium speed until light and fluffy, about 2-3 minutes. Add in the vanilla and eggs, one at a time until well-combined. Carefully mix in the cocoa powder until blended. With the mixer on low speed, slowly add in the flour mixture until just-combined. Scrape down the sides and bottom of the bowl to be sure the ingredients are mixed. Fold in the chocolate chips.

Roll the cookies into ping-pong-sized balls and place on the baking sheets, 2 inches apart. Gently press the dough down with your fingers to flatten them slightly. Bake for 13-15 minutes. Remove from the oven and transfer to a cooling rack to cool completely.

Source: Adapted from My Baking Addiction, who adapted from Parsley, Sage, Desserts, and Line Drives