Well, I did not make these cookies for me. I made them for The Boy, even though he’s working out at the gym to lose his supposed beer belly and this “doesn’t help.”
Either way, it’s a different kind of cookie for me – a chocolate on chocolate cookie. And again, I like a cookie you can make one day and bake the next or a day later or so. Or whenever.
Oh, and I used duck eggs for this. Woo hoo!
2 cups flour
1⁄2 cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. kosher salt
16 Tbs unsalted butter, softened
1 cup granulated sugar
1⁄2 cup packed light brown sugar
1 tsp. vanilla extract
2 cups chocolate chips (mixture of semi-sweet, milk, and/or white – whatever)
Whisk together flour, cocoa powder, baking soda, and salt in a bowl; set aside.
In the bowl of a stand mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, add in vanilla. Add dry ingredients, and mix until just combined; stir in chocolate chips. Roll cookies into 4-ounce balls and place on a parchment paper-lined baking sheet about 4-inches apart. Refrigerate for 4 hours or up to overnight.
Heat oven to 350°. Bake cookies, rotating once halfway through, about 15 minutes. Cool slightly before serving.
Seems like a bit of work for 12 cookies. Not sure how this is going to go.