This is an extra-chocolatey spin on Nestle Toll House’s famous, original chocolate chip cookie recipe, the first chocolate chip cookie in America (click here for the interesting history behind it.) I added cocoa powder and used mini dark chocolate chips, sprinkling a few extra on top for a decorative finish. To compensate for the cocoa powder, an additional dry ingredient, I upped the sugar slightly; sugar adds moisture, melting into liquid as it bakes. For a richer, butterscotch-like flavor, I replaced granulated sugar with brown sugar. These are delicious with toasted, finely chopped pecans.
Double Chocolate Cookies
1 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened at room temperature
3/4 cup plus 2 tablespoons brown sugar
1 teaspoon pure vanilla extract
1 large egg
3/4 cup to 1 cup dark chocolate chips (I used mini chips,) plus extra for sprinkling
1/2 cup chopped walnuts, pecans, or peanuts
- Preheat oven to 375 degrees F and line two baking sheets with parchment paper (or prepare one baking sheet and bake in two batches.)
- In a medium mixing bowl, combine flour, cocoa powder, baking soda, and salt; set aside.
- In a large mixing bowl, cream together butter and sugar for a few minutes, until light and fluffy. Stir in egg and vanilla extract until smooth. Stir in flour mixture until just combined. Add chocolate chips and nuts (if you prefer not to add nuts, substitute 2 tablespoons flour.)
- Scoop heaping tablespoons of dough onto prepared baking sheets at least an inch apart. Bake for 9-11 minutes, rotating baking sheets halfway through, until edges are firm but middles are still soft. Let cool for two minutes on the baking sheets, then transfer to a cooling rack. Once fully cool, store in an airtight container at room temperature.
Yields around 30 cookies
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