These double chocolate cookies are very rich and thick with an incredible texture thanks to the addition of melted butter. I like to use a medium-sized ice cream scoop to make extra large cookies … and these cookies make excellent ice cream sandwiches!
- 3 cups all-purpose flour
- 1 cup cocoa powder
- 2 tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup unsalted butter, melted
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- Preheat oven to 375F and coat baking sheets with nonstick spray or line with a silicone baking mat.
- In a bowl, stir together the flour, cocoa, baking powder and salt. Set aside.
- Using an electric mixer fitted with the paddle attachment or a handheld mixer, beat together the butter and both sugars until light and fluffy. This should take about two minutes.
- Add melted butter, eggs and vanilla. Mix until fully incorporated.
- Reduce mixer speed to low and slowly add in the flour mixture. Beat until just combined.
- Mix in the chocolate chips.
- Chill cookie dough for 30 minutes.
- Use a medium ice cream scoop to form the dough into balls and place on prepared cookie sheets. Make sure the balls of dough are at least four inches apart.
- Bake for 14-16 minutes. Do not over bake if you want the cookies to stay soft and chewy!
*Yield: approximately 20 large cookies.