Chocolate Chocolate Chip Cookies
Double Chocolate Cookie Recipe Makes a Quick and Easy Snack
Aug 10, 2008
Chocolate is an emotional restorative. Ask any Harry Potter fan. According to Professor Lupin in Harry Potter and the Prisoner of Azkaban, chocolate helps ward off the evil effects of the Dementors. Whenever, Harry encounters these wraith-like, soul-sucking creatures, he is always given chocolate to help him recover.
Harry's best friend Ron likes chocolate too, but for more traditional reasons. His favorite snack is chocolate frogs, which will hop away if not popped into the mouth quickly.
Literary fan or not, most people are fans of chocolate. Some like it in candy form, some like it in cakes, brownies or muffins. However, when it comes to chocolate cookies, good old fashioned chocolate chip cookies usually rate high on everyone’s list.
These chocolate chocolate chip cookies are a double chocolate treat. Quick and easy to make, they’re even easier to eat. They can also be made ahead of time, frozen and individually baked when the next cookie-need arises. They’re even better than store-bought cookie dough because the ingredients are fresh from the kitchen.
Chocolate Chocolate Chip Cookies
- 2 ½ cups all purpose flour
- 2/3 cups cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups butter or margarine, softened
- 2 cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 12-ounce bag of chocolate chips or chocolate chunks
Method:
- Pre-heat oven to 350 degrees
- In a large mixing bowl, beat butter and sugar until creamy. Add eggs and vanilla and beat until smooth.
- Stir together flour, cocoa, baking soda and salt. Add flour mixture to butter and sugar mixture and beat well.
- Stir in chocolate chips or chocolate chunks.
- Drop by rounded teaspoon onto an ungreased baking sheet.
- Bake 9 to 10 minutes. Cookies will be rounded and look undone. They will finish baking as they cool.
- Cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Makes about 5 1/2 dozen
Freeze for Baking Later
To freeze for later use, make individual cookies by dropping cookie dough by rounded teaspoon into flat freezer-proof container. Cover tightly and freeze.
To bake, pre-heat the oven to 350 degrees. Take the desired number of frozen cookies directly from the freezer and place them on an ungreased baking sheet. Bake for 12 to 14 minutes. Let cool on the baking sheet for five minutes before transferring them to a cooling rack.
Variations:
- Add pecans or walnuts to the dough.
- In place of chocolate chips, use white chocolate chips or white chocolate chunks.
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