You guys! Hey!!! Happy 2017! I know, I know…things got kind of hairy at the end there. But we’re still here, and there are still recipes that need baking. And now my watch begins…
We moved! I finally have a ktichen that isn’t basically a submarine galley, and I am so…SO excited. To have enough space to be able to fit 2 or 3 people at the same time is amazing! But for anyone who knows me in real life, you can probably guess how much I like having other people in the kitchen with me. HEY IT’S GENETIC OKAY MY BROTHER IS THE SAME WAY.
Now, I’m going to be v honest with you guys because we’re all pals here, but there are not very many pictures in this post. Not because I didn’t have my phone – today’s playlist heavily featured Run the Jewels and Finnish folk music – but because I’ve never had a kitchen with natural lighting so I’m still trying to figure it out. So, I guess ~coming soon~ will be some kick-ass pictures! Maybe?
Double Chocolate Chip Cookies
- 2 cups all-purpose flour
- 1/4 cup black cocoa
- 1/2 cup regular cocoa (if you don’t have black cocoa, just do 3/4 cup regular cocoa!)
- 1 tsp espresso powder (optional! though highly recommended for ultimate chocolateitude)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2/3 cup granulated sugar
- 2/3 cup light or dark brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 11.5 ounces semi-sweet chocolate chunks, chocolate chips, dark chocolate – feel free to get crazy here!
- OPTIONAL – fancy finishing salts! I used orange ginger salt and a hibicus salt because why not and also my friends get me on some next levels.
- Preheat the oven to 350°F, with one rack in the middle position.
- Whisk together flour, cocoa(s), baking soda and salt (and espresso powder, if you have it) in a medium-sized bowl. You know me, I love a good sifted cocoa, so if you have the means be sure to do that before whisking.
- In a larger bowl, cream together the softened butter with both sugars and vanilla until smooth (about 3-5 minutes)
- Add eggs one at a time to the butter mixture, making sure to beat well after each addition
- Gradually add flour and cocoa mixture in thirds to the larger bowl, beating well after each addition.
- Mix in the chocolate chunks/chips/what have you by hand, distributing evenly throughout.
- On an ungreased non-stick cookie sheet (or SILPAT-ed), drop the dough by 1 rounded tablespoon/cookie scoop, about 2 inches apart.
- Bake for 10-12 minutes, rotating halfway through baking, or until the cookies get puffy with a set, but soft, center. If you’re using finish salts, sprinkle them on top of the cookies when you rotate the for some next level flavors. Let them cool for 5 minutes on the cookie sheet, and then transfer to a cooling rack to finish.