Tasty Tuesday: Double Chocolate Cookies
I love this recipe. It’s from one of my favorite books, no longer in publication. Which is really too bad.
I usually substitute peanut butter chips, because Michael loves peanut butter.
She suggests refrigerating this dough before baking, but I can never wait that long, because once I make these cookies I want to eat them NOW!
Double Chocolate Chip Cookies
1 cup flour
1/2 cup dutch process cocoa
1/2 tsp baking soda
1/4 tsp baking powder
1/8 tsp salt
8 tbsp butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1/2 cup chopped walnuts
1/2 cup peanut butter chips
Preheat oven to 350 F.
Line cookie sheets with parchment paper.
Beat butter and sugars until creamy. In a separate bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Add egg and vanilla extract to the butter and sugar mixture.
Add flour mixture to butter mixture until just incorporated. Stir in nuts and chips.
Scoop 1 tsp balls onto prepared cookie sheets.
Bake 10 to 12 minutes, rotating sheets halfway through.
Once you have pulled the cookies out of the oven, go pour yourself a glass of milk, because you are going to burn your mouth eating these cookies immediately.
For the cookies you don’t eat immediately, cool them on a rack.
