Double Chocolate Chip Cookies

My double chocolate cookies from start to finish. They are SO good! This is a tried and true recipe.

My standing mixer is a workhorse. More importantly, it's unmatched quality. Why? I have had it for 11 years and it's never failed or had an issue. No repairs, no kinks, no issues whatsoever. Mixers aren't for everyone, but it's a must for me as I spend a lot of time in the kitchen. I use it at least twice a week. This is the one I use.

Why parchment paper? 1. They are cheap! 2. The pans are a quick wipe when the cookies are done baking: no need to wash. 3. Parchment paper removes any risk of cookies sticking and help encourage more even baking. How about why NOT use parchment paper. I have a box of 100 sheets that last me more than half the year.

Tools & Supplies:

• Two cookie sheets

• Parchment Paper Sheets

• Spatula

• Mixer

• Measuring Cups and Spoons

• 1 medium sized bowl

Ingredients:

• 2 and 1/4 c all purpose flour

• 2 eggs

• 2 c chocolate chips

• 1 c (two sticks) of unsalted butter (salted is fine too)

• 1/2 c white granulated sugar

• 1/2 c brown sugar

• 1/2 tsp baking cocoa

• 1tsp vanilla extract

• 1tsp baking powder

• 1tsp salt (if using unsalted butter)

  A separate teaspoon of butter for rolling dough into balls

Directions:

Preheat oven to 375 degrees F

In medium sized bowl: gently combine cocoa, flour, baking soda, and salt.

In separate mixer bowl, beat butter, both sugars, vanilla until creamy.

Add in one egg at a time beating well.

Gradually add in flower mixture at low speed.

Drop in morsels: these can be folded in by hand with large spoon, or by using mixer.

Place parchment paper on cookie sheets.

If you want more evenly rounded cookies:

• Lightly butter your hands to avoid the dough sticking

• Take a tablespoon's worth and roll into ball. Slightly flatten smoothing edges after flattening.

If you dont care about shape, drop tablespoon sized dough onto sheet.

Bake for 9-11 minutes until cookies are puffed.

Tips: Do a test cookie to gauge how much the dough will spread and desired shape.

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