Double Chocolate Cake Cookies

12 Sep

You read the title…need I say more to convince you to make these? Okay, how about the fact that they’re incredibly simple to make, are moist and rich, and they have chocolate in two forms. GO. MAKE THEM.

This recipe does make quite a number of cookies, so you may need to cook them in two batches.

Makes roughly three-four dozen.

Ingredients

1 c unsalted butter, softened
1 1/2 c white sugar
2 eggs
1 ts vanilla extract
2 c all-purpose flour
1/2 ts baking soda
1/2 ts salt
2/3 c unsweetened cocoa powder
2 c semisweet chocolate chips

Directions

1. Preheat your oven to 350F.
2. In a medium bowl, mix together the flour, baking soda, salt and cocoa powder. Whisk with a fork until even in colour.
3. In a separate, large bowl, cream together the butter and sugar until light and fluffy. Add the eggs – one at a time – and mix to incorporate.
4. Add the vanilla and mix thoroughly.
5. Add the dry ingredients to the wet and stir until well combined. Stir in the chocolate chips.
6. Spoon onto an ungreased baking sheet, flattening with a fork or knife.
7. Bake for exactly 11 minutes. The cookies will be just barely firm.
8. Allow to cool for a few moments before moving to a cooling rack. Store in an airtight container.

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