Everyone loves chocolate-chip cookies… even better if the cookie itself is chocolate! My variation takes it a step further and replaces the vanilla extract with orange or raspberry for a truly gourmet taste.
- 2 cups all purpose flour
- 3/4 cup baking cocoa
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter
- 2/3 cup granulated sugar
- 2/3 cup packed dark brown sugar
- 2 large eggs
- 1 3/4 cups (11.5 oz package) semi-sweet chocolate chips
- 1 teaspoon extract
Traditionally, vanilla extract is used. Orange or raspberry make nice variations for a gourmet taste.
- Preheat oven to 350° F
- Melt butter completely to liquid – be gentle with it. You can do this on the stove over low heat, or in a microwave oven 20 seconds at a time.
- Combine flour and baking soda in a medium bowl.
- Using a sturdy wooden spoon, stir butter, granulated sugar, brown sugar and extract in a large bowl until the mixture is smooth.
- Add eggs one at a time, stirring each in until smooth.
- Gradually stir in the flour mixture
- Stir in the chocolate chips
- Drop onto ungreased cookie sheets
- Bake 9 to 11 minutes or until cookies are puffed and you can gently lift them with a spatula
- Remove cookie sheet from oven and let cool
- Transfer cookies to a wire rack to continue cooling
This is my variation of Nestle’s Double-Chocolate Chunk Cookies. If you have a preference for higher quality chocolate, the same recipe applies, just use your favorite chips and baking cocoa.