Double Chocolate Cookies

I have a love affair with chocolate and cookies, so it is no wonder these are a favorite of mine. I first tried this recipe a few years ago at a cooking class with Something Homemade and it is forever a winner in our house.

I do think the name should be changed to Triple Chocolate Cookies since it uses three kinds of chocolate. The more the merrier, right? Also, add a little boost of espresso powder and now we are talkin’.

Ingredients

• 6 ounces unsweetened chocolate
• 1 1/3 cups sugar
• 8 tablespoons unsalted butter at room temperature
• 2 large eggs at room temperature
• 1/2 teaspoon instant espresso powder (do not use instant coffee)
• 1 tablespoon vanilla extract or a better option is to use vanilla bean paste
• 1 cup all-purpose flour
• 2 tablespoons Dutch-process cocoa powder
• 2 cups semisweet cholate chips
• 1/2 teaspoon salt

Directions

1. Preheat oven to 350.
2. Line baking sheets with parchment paper.
3. Place unsweetened chocolate and sugar into the bowl of a food processor and process the ingredients for 2 minutes. The mixture should be superfine.
4. Add butter, eggs, espresso, and vanilla. Blend these ingredients together while scraping them down the bowl once. Pulse twice.
5. Add flour, cocoa, and salt. Pulse to combine the ingredients.
6. Add chocolate chips.
7. Using a small cookie scoop, scoop the dough into mounds about 2 inches apart.
8. Flatten the dough slightly with a wet palm.
9. Bake for about 8 minutes.
10. Let cool before serving.

*Pro Tip: You can freeze these cookies up to a month! This is great if you can’t eat all of them at a time.

I hope you give this recipe a try. It really is a great one. You won’t regret making these cookies!

I will share another recipe with you soon,

Marianne