Double Chocolate Cookies

  in Desserts, Recipes

slightly adapted from King Arthur Flour

1/2 cup (1 stick) butter
1/2 cup cane sugar
1/3 cup brown sugar, packed
1/3 cup good quality cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 large egg
2 tablespoons milk
1 cup + 2 tablespoons unbleached all-purpose flour
1 cup chocolate chips

  1. Preheat the oven to 375°F. Lightly grease two baking sheets.
  2. Beat together the butter, sugars, cocoa powder, salt, baking soda, baking powder, and vanilla until well blended.
  3. Add the egg, beating until smooth. Scrape the sides of the bowl, and beat again until smooth. Beat in the 2 tablespoons milk. Add the flour. Stir in the chocolate chips.
  4. Drop the cookies by the traditional “tablespoonful” (actually about 4 measuring teaspoons) onto the prepared baking sheets, spacing them about 2″ apart. A tablespoon cookie scoop works well here.
  5. Bake the cookies for 12 to 14 minutes, until they’ve lost their shiny appearance and look like they’re set. Remove  from the oven, and cool right on the pans; or transfer to a rack to cool.

Yield: about 2 dozen cookies