By Lisa Maliga, copyright 2020
Looking for easy-to-bake super double chocolate chip cookies? Double your fun with these big, thick, and chewy chocolate chip cookies.
1 cup unsalted butter cold, cut in cubes
1 cup coconut palm sugar https://amzn.to/39MFE9b
1/2 cup granulated cane sugar https://amzn.to/2JLTRrX
2 large eggs, cold
2 teaspoons pure vanilla extract https://amzn.to/3qls56e
2 cups all-purpose flour https://amzn.to/3mJ8TNu
2/3 cup unsweetened cocoa powder https://amzn.to/3ol5gOi
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon pink Himalayan salt https://amzn.to/2Vymifl
2 cups semi-sweet chocolate chips https://amzn.to/39KAVEL
chopped walnuts, optional
Stand mixer or hand mixer
Large baking sheet
Oven temperature: 350 degrees Fahrenheit/175 degrees Celsius
* In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Whisk until combined.
* In the bowl of a stand mixer, beat butter, and sugar until light and fluffy. You can also use a hand mixer or mix with a whisk or wooden spoon.
* Add the eggs, one at a time, followed by the vanilla extract. Blend well.
* Stir in the dry ingredients until well blended. It will feel quite stiff.
* Mix in the chocolate chips.
* Form into balls approximately 3.5 ounces [100 grams]. Place on cookie sheet lined with parchment paper or a Silpat. Refrigerate for one hour.
* Preheat oven.
* Cookies should be at least 3 inches apart. Bake on center rack for about 15 minutes. Let cool on the cookie sheet for about 15 minutes before transferring to wire racks to cool completely.
This recipe made one dozen 3.5-ounce cookies.
I added a few walnuts to 2 cookies.
Store in an airtight container.
If serving the next day, heat in microwave for about 15 seconds if you want a melty interior.
I’ve added links to some of the ingredients. They are only suggestions, of course.
Chilling the dough in the refrigerator before baking helps to keep the cookies higher so they won't spread a lot.