Double Chocolate Chip Cookies

There's chocolate chip and then there's white chocolate chip and some weird nutty ones, and then there's DOUBLE chocolate chip. Bring on the chocolate! :)) When I was coming up with recipe ideas for The Cookie Challenge, chocolate chip cookies didn't even cross my mind - that's a whole other ballgame. My mind went to chocolate, and lots of it! So here we are! These delicious - not to mention gorgeous - cookies are just the right amount of crumbly, full of melted chocolate chips and lots of chocolate to suit your cravings.

These are kind of like brownies, but not so much that I would put that in the title. Really they should be called triple chocolate chip cookies, because the flavor comes from three different sources: cocoa, chocolate chips, and some melted chocolate inside the dough. 😍

This perfect look comes from direct pressure on the dough and a sprinkle of sugar. I've seen this technique used before. Use the bottom of a water glass to flatten the cookie in order to give it a round shape. But I think that in this case with this texture dough, it helped to create a crinkled top. And a dash of granulated sugar before baking creates this glittery, polished look.

Christmas is one week from today! (😨) Thanksgiving is famous for it's pies, and Christmas is famous for it's cookies. If you're looking for something chocolaty, then these are perfect for the holiday season. What cookies are you all baking this week? I'm hoping to make a post about what I'm baking soon. ;)

Moisture is key to a good cookie. Dry cookies are no good, but you don't want to go overboard and have your cookies be flat and wide as pancakes. In this recipe, I've used brown sugar and melted chocolate along with softened butter. Cold butter helps create a stable more solid cookie, but you have to be careful with melted butter too. Softened butter is the middle point, and is used in many recipes.

You can find the recipe down below. Happy Holidays!

Ingredients

• 1 stick plus 2 Tbs of butter, softened
• 1 egg
• 1 egg yolk
• 3/4 tsp vanilla
• 1 cup granulated sugar, plus more for dusting
• 1/3 cup brown sugar
• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2/3 cup cocoa
• 6 squares BAKERS unsweetened chocolate, melted
• Chocolate chips

Directions

1. Toss flour, baking soda, salt and cocoa until combined.
2. Beat softened butter on medium speed to separate it. Then beat in sugars until combined, then vanilla and eggs at the same time.
3. Gently mix melted chocolate into wet ingredient mixture until smooth. 
4. Slowly, in multiple sections, mix the dry ingredients into the wet ingredients.
5. Fold in as many chocolate chips as you want.
6. Gather the dough from the sides of the bowl until it is all together. Then remove it from the bowl and wrap it in plastic wrap.
7. Chill the dough in the fridge for about two hours.
8. Remove your dough from the fridge and preheat the oven to 350 degrees Fahrenheit. 
9. Spoon 2 Tbs worth of dough in to balls and place on a greased baking sheet about 2 inches apart each.
10. Gently push down the top of each cookie with the bottom of a drinking glass, then sprinkle with more granulated sugar. *See above for photos*
11. Bake the cookies for about 14 minutes.
12. Let them cool and enjoy!