Double chocolate cookie with a hint of chocolate extract.
Course Dessert
Cuisine American
Keyword Chocolate Extract, Double Chocolate Cookies
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Servings 27
Author Cookie Madness
Ingredients
1cup4.5 oz all-purpose flour
1 ½teaspoonsbaking powderseems like a lot, but it worked
¼teaspoonsalt
3tablespoonsHershey’s DarkDutch cocoa powder
4tablespoonsunsalted buttersoftened
4tablespoonsvegetable shortening
½cupfirmly packed light brown sugar
½cupgranulated sugar
1large egg
¾teaspoonvanilla
¾teaspoonchocolate extract
1 ⅓cupextra dark or dark chocolate chipsgood quality
Instructions
Preheat the oven to 350 degrees F. Have ready two ungreased baking sheets.
Mix the flour, baking powder, salt and cocoa powder together in a bowl and set aside.
In a large mixing bowl, combine the butter, shortening, brown sugar and granulated sugar. Using an electric mixer, beat the mixture until it’s smooth. Add the egg, vanilla and chocolate extract and continue to beat on medium speed until well blended. Add the flour mixture. Stir until the flour is almost mixed in. Pour in the chips and stir until completely blended.
Using a packed tablespoon, drop the batter into mounts on the baking sheets spacing mounds about 2 inches apart. Bake one sheet at a time one center rack for 12-14 minutes or until cookies appear set. Remove from oven and cool on baking sheet for about 2 minutes. Transfer to a wire rack to finish cooling.
Notes
For traditional chocolate chip cookies, leave out the cocoa powder and the chocolate extract. These would also be great with peanut butter chips, mint chips or broken Oreo cookies. M&Ms would also be good. Use your favorite chocolate chips because these cookies are packed with them! Also, if you try these with chopped regular chocolate, watch out for spreading. I've only tested these with chips.