Remember how Lucy’s cake was “chocolate chocolate”? Well, these cookies are like her cake’s little brothers- all cakey, and gooey and sprinkled throughout with melt-in-your-mouth-chocolatey-chip-goodness.
Why are they double the trouble, you ask? Because they disappear from your kitchen in double the amount of time of any cookie I have ever made, ever. That’s why after I popped them out of the oven, I grabbed a stack of cookies and a glass of milk and high-tailed it out of there. They may not even make it off of the cooling rack. Seriously. I barely had time to take this picture.
Double Trouble Chocolate Chip Cookies
1 c. butter
¾ c. brown sugar
¾ c. granulated sugar
1 tsp vanilla
2 ¼ c. all-purpose flour
1/3 c. cocoa
1 tsp. baking soda
2 c. chocolate chips
In large bowl, cream butter with both sugars until light and fluffy. Beat in eggs one at a time. Add vanilla. In smaller bowl, sift flour with cocoa and baking soda. Stir together well. Stir flour mixture into butter mixture until blended. Stir in chocolate chips. Drop batter by teaspoons onto greased and lightly floured or parchment paper-lined cookie sheets. Bake in preheated 375 oven 8-10 minutes. Cool on racks.
Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.