Double Chocolate Chip Cookies

The cookies are textured, tasty, and, most importantly, chocolatey.

I needed cookies. I needed chocolate. This is more than a solution. This is the beginning of a problem. A delicious, wonderful problem in which I eat too many cookies then need to sit down and think about what I’ve done.

Double Chocolate Chip Cookies

1/2 c butter, softened
1/2 c Demerara sugar
1/2 c light brown sugar
1 large egg
1 t vanilla bean paste (or extract. I actually found out I had no vanilla extract when trying to create these cookies, but the vanilla bean paste was awesome.)
1 1/2 c AP flour
1/4 c unsweetened cocoa powder
1/2 t baking soda
1/2 t baking powder
1/2 t kosher salt
1 c semi-sweet chocolate chips (or 1/2 c milk chocolate and 1/2 c semi-sweet or 1 c milk chocolate)

Heat oven to 325 degrees F. In a large bowl, cream butter and sugars together with an electric mixer on high speed until fluffy.

Add the egg and vanilla. Mix.

In a medium bowl, sift flour, cocoa, baking soda, baking powder, and salt together.

With the mixer on low, add flour mixture to butter mixture incrementally. Mix until fully incorporated. Fold in the chocolate chips.

Form 1 1/2 inch balls of dough. Place on lined baking sheet about 2 inches apart.

Bake until the tops crack, about 12 minutes. Allow to cool on the sheets for five minutes then remove to cooling racks.

Store in airtight container at room temperature for up to three days. After that the cookies get sad and hard, and you’ll miss out on the good thing you had.

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