Double Chocolate Chunk Cookies |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Excellent! Need I say more! From King Arthur Flour. Ingredients:
1/2 cup unsalted butter, softened |
1 1/3 cups brown sugar |
3/4 teaspoon baking powder |
1 1/2 teaspoons espresso powder (optional) |
1/2 teaspoon salt |
2 large eggs |
2/3 cup dutch-processed cocoa powder |
1 1/2 cups flour |
1 cup semi-sweet chocolate chips |
1 cup semisweet chocolate chunk (or bittersweet) |
Directions:
1. Preheat oven to 350. Lightly grease or line with parchment paper two cookie sheets.
2. In a medium bowl, cream together the butter, brown sugar, baking power, espresso powder and salt.
3. Add the eggs, beating until smooth. Stir in the cocoa powder, then the flour; the dough will be stiff.
4. Mix in the chocolate chips and the chunks.
5. Drop the cookies by the tablespoonfuls onto the prepared baking sheets*, leaving about 1 1/2 inches between them.
6. Bake the cookies for 10 minutes.
7. Remove from the oven, and allow them to cool on the pan. Makes about 3 dozen.
8. *Variation: Drop the dough balls into confectioners sugar or coarse sugar, rolling to coat before baking. Or sift confectioners’ sugar over the cookies before baking or drizzle with melted chocolate afterwards.
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