This recipe is extra special, do you want to know why? It’s my 50th recipe and blog post!!! I can’t believe I have posted so many recipes, time flies when you’re having fun! But seriously, these cookies are out-of-this-world! They are soft and fudgy with a rich chocolate flavor, kind of like a brownie cookie.
I should mention, step 1 of the directions is a bit different. I have never done this before when making cookies and I decided to give it a shot. It worked great!
Double Chocolate Chip Cookies
- 1/2 cup butter (melted and cooled – directions in step one)
- 1/2 cup butter, room temperature
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla
- 2 eggs
- 3 tablespoons strong coffee
- 2 3/4 cups all purpose flour (more if it’s too sticky)
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 heaping cup semi-sweet chocolate chips
- Melt ½ cup butter in the microwave for 30-40 seconds or until completely melted. Transfer to the refrigerator and cool until solid, about 30 minutes. Leave the other ½ cup butter out to bring it to room temperature.
- With a mixer cream the melted/solid butter, room temperature butter, sugar, and vanilla until creamy and fluffy. Add the eggs and mix until just incorporated.
- In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Add the flour mixture to the butter mixture and mix until incorporated. Then gradually add the coffee. If the dough is super sticky add another tablespoon or two of flour. Stir in the chocolate chips.
- Roll the dough into even balls (about two tablespoons each) and place on a baking sheet lined with parchment paper. Bake for 8-10 minutes in a preheated 350 degree oven. They may appear slightly underdone, thats ok, you want them to be soft and fudgy.
Makes about 24 large cookies.
Recipe adapted from Pinch of Yum