These cookies are a deep, dark chocolate with more chocolate chips for the person that loves, well, chocolate. They’re almost brownie-like and super delicious! I made these for the first time for the 4thof July, kind of the opposite of what I traditionally think of a Summer dessert – not light or airy or fully of berries, but deeply chocolatey. And, sometimes you just need a little (or a lot) of chocolate. These cookies are a great make-ahead for the holidays as they freeze well.
Prep time: 15 minutes
Cook time: 10-11 minutes
Ingredients (Adapted from Pioneer Woman's Triple Chocolate Cookies)
2 ½ sticks butter, softened
2 cups granulated sugar
2 large eggs
1 Tablespoon vanilla extract
2 ¼ cups AP flour
¾ cups unsweetened cocoa powder (I like Hershey’s special dark cocoa powder)
1 ½ teaspoons baking soda
1 teaspoon salt
2 ½ cups semi-sweet chocolate chips
Instructions
Preheat oven to 325*F.
Add butter to a stand mixer fitted with a paddle attachment. Beat for 2-3 minutes until pale yellow and fluffy. Add sugar, beat 2 minutes until fluffy. Scrape the sides of the bowl. Add eggs, one at a time. Add vanilla, salt, and baking powder.
Slowly add cocoa powder to prevent it from coming out of the mixing bowl. Add flour slowly. Add chocolate chips. Mix until just combined.
Use a medium-sized cookie scoop or 1 1/2 Tablespoon of dough to portion cookies and place on a baking sheet sprayed with nonstick cooking spray.
Bake for 10-11 minutes. Let cool and enjoy!
This cookie dough freezes well. Simply scoop cookies onto a baking tray lined with foil and sprayed with cooking spray. Freeze for 50-60 minutes. Remove from tray and place in a zip-top freezer bag. Label with baking time and temperature. These should last about 3 months in the freezer. To bake frozen dough, let cookie dough defrost in the fridge for 12-24 hours. Then, bake at 325*F for 10-11 minutes.
