Double Chocolate Chip Cookies
Apr 5 2012 / Recipes
This recipe was inspired by the Levain Bakery in New York City. I found it on pinterest and it was originally posted to the Love from The Oven Blog1 cup (2 sticks) cold, unsalted butter, cubed (used 1/2 margarine and 1/2 butter) 1¼ cup sugar 2 large eggs ½ cup dark cocoa powder 2¼ cups all-purpose flour ¼ tsp. coarse salt 1 tsp. baking powder 2½ cups semi-sweet chocolate chips (I doubled the recipe and used 1.5 cups!)
Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats or just spray really well! In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended.
Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips with a spatula. The dough is VERY thick. You might need to hand need on the counter or in the bowl to ensure everything is blended.
Roll each portion of dough into a ball and flatten just slightly into a disc. Place on the prepared baking sheets, a few inches apart. I doubled the recipe and I ended up making 56 cookies. I think if I would have made them larger (the original recipe describes the cookies looking like hamburger patties!) they might have cooked a bit better. I wouldn’t cook them for longer than 14 minutes.
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~Carol; Mommy Connections President