Double Chocolate Cookies

Who doesn't love cookies? I don't know anyone who isn't made a little happier by a good cookie. And let's face it, cookies are kind of like pizza, even the bad ones are good...... This cookie is the perfect combination of crisp around the edges and still a little soft and chewy in the center.

This is an adaptation on my classic chocolate chip cookies where I swap out some of the flour for cocoa powder - cause who wouldn't wnat more chocolate? - and add nuts. I wrote this recipe with semi sweet chocolate chips and chopped walnuts but they would be great with white chocolate chips, peanut butter chips, butterscotch chips, or even toffee chips - or a combination of one or more - even mini m & m's.... get creative and use whatever you have on hand or like. Change up the nuts too if you like, they will work with your favorite nut - or omit them completely if you don't like nuts in your cookies.

This recipe makes about 2 dozen give or take depending on size (I got 31 with the ice cream scoop I use). If you want to make a larger cookie or a more crisp cookie you will need to bake them a little longer - 1-2 minutes. Just be careful as the cocoa powder makes it harder to tell if the bottoms are burning.

Ingredients:

2 cups all purpose flour

1/4 cup unsweetened cocoa powder

3/4 tsp salt (kosher preferably)

3/4 tsp baking soda

2 sticks unsalted butter at room temperature

1 cup granulated sugar

1/3 cup dark brown sugar

2 large eggs at room temperature

1 1/2 tsp vanilla extract

1 cup semi sweet chocolate chips (or other baking chips/candies)

1 cup chopped walnuts (or other chopped nuts) - optional

Directions:

Preheat oven to 375.

Line a baking sheet(s) with parchment or silpats so the cookies don’t stick.

Whisk together the flour, salt, cocoa powder, and baking soda in a large bowl and set aside.

Beat the butter with a mixer until it is smooth then add the sugars and continue to beat on medium until light and fluffy, about two minutes.

Scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time and the vanilla extract - beat until each egg is completely incorporated before adding the second egg or vanilla.

Add half of the flour and mix until it is just combined then add the remaining flour and again mix until just combined.

Stir in the chocolate chips and nuts if using.

Refrigerate the dough for 20 minutes before baking - and return the dough to the refrigerator between baking batches.

Using a small ice cream scoop or approximately 2 tablespoons of batter - drop balls of the batter about 2 inches apart and bake for 11 minutes.

Allow cookies to cool on the baking sheet for 5 minutes then move to a wire rack to cool completely.

Store in an airtight container for up to one week.

You can also freeze the batter and bake them later. Either form the batter into a log and roll in wax or parchment paper then wrap in plastic wrap and place in the freezer to slice and bake as you like. Or scoop the balls of batter and freeze on a cookie sheet then place in a freezer bag to store. Remove the dough from the freezer and place portions on the baking sheet while the oven preheats then bake as directed.

* Bakers Note - always allow your baking sheets to cool completely before putting new batter on them. This allows for more even baking.