Happy New Year! I hope you all enjoyed your holidays, that you ate too much and spent lots of time with family and friends! I cant believe how quickly December flew by. I didn’t even have a chance to do any Christmas baking – sorry for the lack of posts!
As soon as the second week of December rolled around the salon was seriously bumpin’! Between Christmas parties, and visiting with family I hardly had time to glance into our tiny kitchen, let alone actually use my oven for anything but a quick dinner! Just when we thought the holidays were slowing down, it picks right back up. We celebrated my 23rd birthday a few days after Christmas. We caught the last little bit of the sun and daylight as we strolled down Ogden Point, I know its beautiful right?
Anyways, let me tell you all about these double chocolate cookies. I’m not much of a chocolate cake/ice cream/cookie lover, but these may have just changed the way I look at chocolate cookies! These cookies come together pretty quickly, and although they do have to chill for about 2 hours, its worth it. Chilling the dough makes for a colder dough, which in return gives you a thicker cookie, and really is there any other way to have a homemade cookie? Nope, definitely not! This dough is a chocolate base, stuffed with plenty of milk chocolate chips. Take a peek at these bad boys!
Are you running to your kitchen to make these? You should, you won’t regret it! These are the perfect combination of melt in your mouth, soft and chewy center with a slight crunch on the edges. Yum. I might have sneaked one two while they were still hot, as they were oozing with warm melted chocolate. These are the best chocolate cookies I’ve ever had. Who knew chocolate cookies could be so good?! Get your glass of milk ready, these cookies are going to be the best thing you’ve eaten in all of 2015!
What You’ll Need
- Stand or Hand Mixer
- Medium Bowl
- Baking Sheet
- Silpat or Parchment Paper
- 1/2 cup unsalted butter - softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg - at room temperature
- 1 teaspoon vanilla extract
- 1 cup flour
- 1/2 cup + 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1 + 1/4 cup chocolate chips - I used milk chocolate
- Using your stand mixer cream the butter for 30 seconds.
- Add both sugars to the butter and whip until light and fluffy.
- Mix in the egg and the vanilla extract until fully mixed.
- In your medium bowl combine the flour, cocoa powder, baking soda and salt and mix until combined.
- Slowly add the dry ingredients to your wet ingredients on low speed until no flour remains - the batter will be thick.
- Using a spatula, hand mix in the milk - the batter will still be thick and sticky.
- Then mix in 1 cup of the chocolate chips.
- Cover your bowl with saran wrap and let chill for 2 hours - or over night.
- Heat your oven to 350 degrees and let the dough come to room temperature while the oven is heating up.
- Scoop 3 tablespoons of dough and roll into a ball and place on your baking sheet, lined with your silpat.
- Bake for 12 minutes, the cookies will look under cooked, they'll continue to cook while they're cooling on the baking sheet.
- Allow cookies to cook for 5 minutes before moving to a wire cooling rack.
- Store in an air tight container for up to a week, or freeze for up to 3 months.
Recipe adapted from Sally’s Baking Addiction
I stole one of these cookies out of the ziplok bag in the kitchen today and it was absolutely delicious! I don’t go for chocolate cake or cookies usually but the milk chocolate chips being slightly lighter than the cookie made me curious! I loved the texture too, even on the 2nd day: slightly crunchy outside and chewy and chocolaty inside. Mmm! I stole a Lindt ball too off your coffee table and although Lindt is my favourite chocolate I would say these cookies came a close second. Thanks! xx