I've altered the recipe a little. For some reason the texture of this batter was very dry the last few times I made them, so I added an extra egg to the batter and it seemed to fix my problem. I've added the extra egg the last 2 times I've made the cookies and they are delectable! These cookies come out of the oven soft and fluffy every time! The great thing is that they are still light and fluffy the next day!
Double Chocolate Chip Cookies
(Adapted from Real Simple)
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup dark-chocolate chips
1/2 cup semisweet chocolate chips
- Heat oven to 350°F. Cream the butter and sugars in a large bowl with an electric mixer on high speed. Lower to medium speed and add the egg and vanilla. Sift together the flour, cocoa, baking soda, baking powder, and salt. On low speed, add the dry mixture to the butter mixture. Beat until fully incorporated. Fold in the chocolate chips.
- Form the dough into approximately 1 1/2-inch balls. Place on parchment- or foil-lined baking sheets, 2 inches apart.