Double Chocolate Chip Cookies

This is by far my favorite recipe for chocolate cookies.  Ever since I came across this recipe on Pinterest I can’t seem to get enough of them.  The possibilities of add-ins are endless, milk chocolate, white chocolate, candy, nuts.  Change them up and make them your own, but make them often.

If you are like me and making cookies is more of a spur of the moment decision and not a planned event, let me teach you a trick to getting that butter to soften in 20-30 minutes.  The best, yet messiest way, to soften butter is to grate it with a cheese grater.  The second best, and my preferred method, is cutting the butter into tiny little pieces and letting it set under the heat of my range hood.  The smaller the pieces the quicker it softens

Double Chocolate Chip Cookies
Double Chocolate Chip Cookies

1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk-chocolate chips
1/2 cup semisweet chocolate chips

1 – Heat oven to 350°F. Cream the butter and sugars in a large bowl with an electric mixer on high speed. Lower to medium speed and add the egg and vanilla. Sift together the flour, cocoa, baking soda, baking powder, and salt. On low speed, add the dry mixture to the butter mixture. Beat until fully incorporated. Fold in the chocolate chips.
2 – Form the dough into approximately 1 1/2-inch balls. Place on parchment- or foil-lined baking sheets, 2 inches apart.
3- Bake until the centers are just set, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

Recipe as seen on Real Simple

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