Double Chocolate Chip Cookies

Recipe from Joy the Baker!

Decided to bake some cookies for work tomorrow, since it's Good Friday and yea, it's Friday. I haven't baked in such a long time, I forget how much I love it sometimes. Measuring out the ingredients is really fun to me, is that weird? o.O

Anyways, I tweaked the recipe a little bit, I didn't have enough dark chocolate, so I only used 3/4 cup of sugar and used a mixture of dark and milk chocolate chips, so it wouldn't be too sweet.

I think I'm going to use more cocoa powder next time, so it'll be even more chocolatey.

I like having everything all spread out. Always remember to take out the butter and eggs first, so that the butter can get soft. And never bake with cold eggs.

It looked like chocolate mousse after I mixed everything together. I want to eat it already.

Little dollops of poo.

Baked poo.

The final product. It looks disgusting, but I swear it tastes delicious.

Check out Joy the Baker! Her recipes always look so yummy and she's so funny.

Makes 24 cookies

1 stick of butter

3/4 cup of granulated sugar

1 large egg

1 1/2 cups of flour

1/3 cup of unsweetened cocoa powder

1 teaspoon of vanilla extract

1/2 teaspoon of salt

1/2 teaspoon of baking powder

1/2 teaspoon of baking soda

3/4 cup of milk chocolate chips ( I used Ghiradelli)

3/4 cup of dark chocolate chips

"Place racks in the center and upper third of the oven and preheat oven to 350 degrees F.  Line two baking sheets with parchment paper and set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy, about 3 to 5 minutes.  Scrape down the sides of the bowl and add the egg and vanilla extract.  Beat for 1 minute more.

In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt.  Add the dry ingredients all at once to the butter and egg mixture.  Beat on low speed until just combined.

Stop the mixer and stir in the chocolate chunks.

Scoop dough using a small cookie scoop, or by rolling dough by the heaping tablespoonful.  Place on cookie sheet, leaving about 2-inches between each dough ball.

Bake for 11 to 12 minutes or until cookies are just done.  It’s even ok if these cookies are slightly under baked.  Try your darndest not to over bake them.  Allow to rest on the baking sheet for 5 minutes before removing to a wire rack to cool before storing.  Cookies are best within 3 days of baking." Joy's Double Chocolate Chip Cookies