Chocolate Chip Cookies

Standard

I wasn’t certain I was gonna post this…  They’re kinda my ace in the hole as far as awesome stuff goes.  But since I’m going absolute bonkers with making these things, I figured the recipe was safe to share (or inflict) on all of you.

Killer Chocolate Chip Cookies

2 cups flour
1/2 tsp soda
1/2 tsp salt
1 tbsp unsweetened cocoa powder
3/4 cup butter, melted (1 1/2 sticks)
1 cup packed brown sugar
1/2 cup white sugar
1 tbsp vanilla
2 eggs
2 cups chocolate chips (1 cup semisweet, 1 cup bittersweet)

Sift dry ingredients together; make certain cocoa is well blended to the flour.

Cream butter and sugars, add vanilla and eggs.  Mix well.

Slowly add dry mixture, once fully mixed, add the chips.

Let chill 1-2 hours.

Bake at 325 for 15-20 minutes (my oven bleeds heat like a bitch, so mine tend to be in nearly 30 minutes)

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3 responses »

    • It’s hard to wait, but it really helps. This dough specifically, since the butter is melted and not just softened leads to a super super soft dough, which leads to super super spread cookies. An hour or two in the fridge first means the cookies will retain some lift as they bake, making a chewier cookie.

      mmm chewy cookie.

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