Double Chocolate Cookies

These chocolate cookies 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


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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  1. Anna says

    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??? 😉

  2. Ms. Chevious says

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

  3. Anonymous says

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

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