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Double Chocolate Cookies

by on February 28, 2006 · 5 comments

These are really good. They’re not at all chewy, but I wouldn’t call them cakey either. They’re tender, bordering on fudgy, and puffy. The dough is basically a good transport system for the chocolate chips, so use really good chocolate chips.



Double Chocolate Cookies

1 1/4 cups (2 1/2 sticks) butter, at room temperature
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/4 cups Ghirardelli premium unsweetened cocoa
1 teaspoon baking powder
2 cups Ghirardelli classic white chips

Preheat oven to 300 degrees. In bowl of electric mixer, beat butter with sugar at medium speed until creamy. Add eggs, beating at low speed until combined. Add vanilla. Add flour, unsweetened cocoa and baking powder to creamed mixture and fold until combined. Fold in white chips. Roll into 1-inch balls and place on a baking sheet. Allow 3 inches between cookies. Bake at 300 degrees for 16 to 18 minutes. Let cool 10 minutes before removing from baking sheets. Makes 3 1/2 dozen cookies.

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Published on February 28, 2006

{ 5 comments… read them below or add one }

s'kat February 28, 2006 at 2:34 pm

I’d blame it on the time of year! The cookies look great.

Anna February 28, 2006 at 2:36 pm

Yeah, I need to blame it on something. At least I haven’t lost my enthusiasm towards wine. In fact, it’s increased 10-fold! Now what kind of road am I going down??? ;)

Ms. Chevious February 28, 2006 at 2:40 pm

“transport system” – heh. From counter to mouth or mouth to my ass? Looks good either way. ;)

Anonymous February 28, 2006 at 3:27 pm

I’ve been wanting to try the Ghirardelli cocoa powder.Emily

cin March 1, 2006 at 7:25 pm

hmm i can sympathise with the baking blah as I’ve had the cooking blah!

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