Chocolate doesn’t ask silly questions, Chocolate understands!
It’s my daughter’s favorite food, the only food she eats without complaining. Wonder where she got it from! And these Double chocolate chip cookies are her favorite. It is make someone’s cookie day with the Creative Cookie Exchange and I know making these for my daughter is going to make her day.
It all started with a search for that perfect chocolate chip cookie. The rules were simple -more chocolate, less cookie; crunchy outside, gooey inside; and last but not the least it had to be a big fat cookie.
My search landed me on copy cat recipes for Levian Bakery and finally the search had ended. I tried a few of those recipes and settled on this recipe from Christi’s Blog- Love From The Oven.
We substituted part of the sugar with coconut sugar, used Valrhona cocoa powder, dark chocolate chips and we freeze the shaped cookies for about an hour before we bake them. And we don’t usually wait for them to cool down before wolfing down a couple with some cold milk.
Double Chocolate Chip Cookies
- 1 C Butter 2 sticks
- 1/4 C Coconut Sugar
- 1 C Sugar
- 1/2 C Cocoa Powder
- 1 tsp baking powder
- 2 1/4 C All Purpose Flour
- A pinch of salt
- 21/2 C Dark chocolate chips you can use milk or semi sweet too
- 2 Large eggs
- With a paddle attachment of your stand mixer, combine the butter and sugar first, until light and fluffy. Add in the coconut sugar and mix until fluffy. Add in one of the eggs, blend it in before adding the other. Scrape the sides of the mixer.And mix again.
- Add the cocoa powder gradually in two to three batches and combine until well blended.
- Sift the flour, baking powder and salt and add that to the mixer. Blend until just combined. Do not over stir or over beat.
- Fold in the chocolate chips
- Divide into 10 – 12 cookie dough balls and flatten them as you place them on a parchment lined cookie sheet.
- Freeze the cookies for about an hour. Then bake in a pre heated oven at 350* for 18 minutes.