This double chocolate chip cookie recipe is super easy to make and only require the ingredients you already have in your pantry. They are great as is, or add some ice cream between two and make ice cream sandwiches. Maybe it’s because this recipe came from my Newfoundland friend, but I am in love with this recipe!
The best thing about these double chocolate chip cookie recipe is you can make it and freeze it… if there are any left overs. You can whip up a batch at the cottage. for school events, or just because you want something good to eat!
Note from the baker: “These cookies are amazing and I’m not to be blamed for the extra weight you gain from eating them!”
Ingredients
1 cup butter
1 ½ cups sugar
2 eggs
2 tsp vanilla extract
2 cups flours
2/3 cup cocoa
¾ tsp baking soda
2 cups chocolate chips
Instructions
- Preheat oven to 350
- Mix wet ingredients in a mixer bowl:
1 cup butter & 1 ½ cups sugar
- After well blended into a cream add 2 eggs & 2 tsp vanilla extract. Mix well.
- Mix dry Ingredients in a bigger bowl (you will add wet to this later):
2 cups flours
2/3 cup cocoa
¾ tsp baking soda
**Carefully mix dry ingredients with a spoon.**
- Add 2 cups chocolate chips to dry ingredients
- Add wet to dry ingredients and mix well.
- Drop by 2 tablespoon on prepared ungreased baking sheet. I bake everything on a silicon baking sheet to prevent them from burning. My pet peeve is overcooked, dried out cookies.
- Bake cookies for 8 minutes. Do not overbake. They may not look done, but as long as they are baked on the edges, they are good!
- Enjoy!
Let us know below if you make these double chocolate chop cookies or if you have a great recipe.
