Chocolate Chip Chocolate Cookie Recipe

This is my go to chocolate chip cookie recipe. In fact I've posted it before on the blog. The difference this time (other than putting smarties on the top) was turning the dough into a chocolate base rather than leaving it plain. By taking out a little flour and adding cocoa you, my dear baker, will get a sinful double batch of chocolate with every bite! And who could say no more chocolate??!!?!?

If, for some crazy reason, you want to try the non-chocolate version just omit the cocoa and add 2 tbsp more flour. Oh and grab a box of smarties to add to the top :)

What's better than milk and cookies???? NOTHING!

Makes 4-5 dozen cookies (depending on how small you make them and how much dough gets eaten before they make it into the oven!)

Ingredients:

1 c unsalted butter, at room temperature
1 c tightly-packed brown sugar
1/2 c granulated sugar
2 large eggs
2 tsp pure vanilla extract
3 c all-purpose flour

½ c cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp instant coffee (optional)
16 oz. good quality dark chocolate chips (I use two full bags of chips)

Directions:

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silpats.
2. In large bowl, cream sugars and butter until light and fluffy - about 3-4 minutes if using stand mixer.
3. Add eggs, one at a time and beat until each is incorporated (30 seconds)
4. In small bowl, dissolve coffee into vanilla.
5. Add vanilla into egg and butter mix and beat for another 30 seconds. Scrape down sides.
6. In another bowl whisk the flour, cocoa, salt, baking soda until combined.
7. Add the dry ingredients to the butter mixture. Mix until just combined.
8. Add the chips.
9. Using hands (make size of walnut) or preferably small 1 or 1-1/2 inch ice cream scoop place cookies on sheets.
10. Bake approximately 12 minutes. They should be golden and not too firm.
11. Cool 5 minutes and remove to racks to continue cooling.
12. Enjoy!

My 8 yr old daughter loves getting in on the photo shoot!