Recipe: Emie’S Favorite Double Chocolate Chip Cookie

This is my tried and true cookie recipe! A few years ago I set myself to the task of perfecting a traditional cookie base that can be loaded with any of your favorite treats. I’ve made it dozens of times and it’s allowed me to work out some of the common issues with making cookie dough, and really get this process down pat. Butterscotch chips, chocolate chunks, and dried fruits have been some of my favorite ways to make these cookies, but the double chocolate chunk version is my personal favorite. There’s nothing better than going from no cookies to fresh, melty chocolate delicacies with just an hour of work and a bit of patience. 

To use this as a non-chocolate cookie dough base, omit the cocoa powder and use 3 cups of flour total.

Yield ~45 cookies

Ingredients:

1 cup butter, softened

1 cup sugar

1 cup brown sugar

2 eggs

2 teaspoons vanilla extract

1 teaspoon baking soda

½ teaspoon salt

2 cups flour

1 ¼ cup Cocoa Powder

1 cup Videri Baking Chocolate, or to taste

Instructions:

1. Cream butter and both sugars until smooth.

2. Add eggs one at a time until combined.

3. Add vanilla extract

4. Add baking soda and salt

5. Sift flour and cocoa powder and add to the mixture in small batches until combined. 

6. Fold in chocolate chips

7. Chill the dough for at least an hour. Roll into 1” dough balls - this can be done before chilling for easiest baking, or you can freeze them for later! If your butter is already starting to melt and the dough is soft and sticky, chill before rolling. 

8. Bake 6-8 cookies on a baking sheet at 350 degrees Fahrenheit for 11 minutes.

Tips:

Make sure your butter is soft when you begin, but not melted! If your butter is the wrong consistency, your dough might split when mixing. Additionally, be sure your baking soda is still active to ensure the best rise and a soft and cakey cookie.