Double Chocolate Chip Cookies
By: Amy Hatwig
- Yield: 30-32
- Course: Dessert
- 2 cups all purpose flour
- 3/4 cups cocoa, natural non-alkalized
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter unsalted, room temperature
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 ounces large eggs, whole
- 1-1/2 cups walnuts, lightly toasted and chopped
- Preheat oven to 325°F. Line 2 baking sheets with parchment paper or grease baking sheet if not using parchment.
- On a separate baking sheet, place walnuts and bake in oven for 10-15 minutes until toasted and fragrant.
- Sift together flour, cocoa, baking soda, baking powder and salt together. Set aside.
- In an electric mixer fitted with the paddle attachment, add the butter, sugar, and brown sugar. Cream on medium speed until fluffy, about 2 minutes.
- Add the eggs and vanilla and beat to incorporate. Scraping down bowl and beating again to insure all ingredients are incorporated and not lumpy.
- Add sifted ingredients and mix on low speed until completely incorporated
- Add chocolate chips and nuts and mix on low speed until evenly distributed throughout the dough.
- Scoop 2 tablespoons (1 to 1-1/2 ounces) cookie dough and form into balls. Place on parchment lined cookie sheets, leaving 3-inches between cookies.
- Bake 12-15 minutes. Cookies will puff up and centers will still be soft. Cool completely on baking sheets before removing and serving.