How to improve upon the perfect dessert, the classic chocolate chip cookie? Make it ore chocolatey! In cases such as these, more is more.
These cookies scream for milk; before to pour yourself a cold glass and dig into a warm cookie right off the baking sheet. It will be oh-so-ooey-gooey, chocolatey and buttery. Sheer perfection, to steal a Great British Bake Off saying.
If you reserve half your dough in the fridge for a next day bake, you will notice that the cookie inexplicably tastes better. The flavors of the batter meld together overnight and create an even more delicious cookie. However, I always make a batch right away since I need instant gratification.
2 /14 cups all purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks softened butter
1 cup packed brown sugar
3/4 granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
Preheat the oven to 375 degrees F.
Mix together the flour, cocoa powder, baking soda and salt. Set aside.
Beat the butter, sugars and vanilla extract together until light and creamy. Beat in one egg at a time until well-combined. Gradually stir in the flour, then fold in the chocolate chips. Drop by rounded tablespoons onto baking sheets.
Bake in the oven for 8 to 10 minutes until the cookies are puffed. Cool on the baking sheet for 2 minutes before removing to wire racks to cool completely. If you can!