Stefan is a chocoholic. He may not like me mentioning it here, but it’s true. He might need to seek therapy. No, it’s not really that serious, but if there is no chocolate in the house he does get a bit edgy. So instead of making the usual chocolate chip cookies this week (in my head I bake once a week making zucchini bread and some sort of treats; reality proves otherwise but I was getting a little bored with the usual cookies even though they are awesome.) So I decided to make some chocolate chocolate chip cookies.
The problem with double chocolate chip cookies is finding the right amount of sweetness to blend with the cocoa. These still aren’t perfect but they were good. And honestly, something like macadamia nuts would have been better than walnuts. But walnuts were what I had open in the fridge. I might even try these with some white chocolate chunks too. That would be tasty…plus you’d be able to see the chocolate chunks which was not so easy in this batch.
Be really careful when you bake these cookies because if they’re too dry they just aren’t as good. Maybe a big glass of milk would change that. But the ones that were only in the oven for about 9 minutes were just barely crunchy on the outside and still soft and gooey inside. Heavenly. Somehow this batch tasted best the second night…maybe the flavors needed more time to combine. Even the crunchy cookies had turned soft and delicious. Unfortunately, by night three they were a bit dry, though, and we had to polish the rest of them off.
I froze half of the batter because it was just far too much. Cookies are always best within the first couple of days of being baked. This recipe makes a very dry cookie batter and it barely spreads at all when baking. For that reason, you may want to flatten the dough a bit before you bake it; but the good news is you can drop the dough relatively closely on the tray and not have to worry much about it running to create one gigantic cookie.
Ingredients
- 1/2 cup butter
- 1/ cup shortening
- 1 1/2 cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2/3 cup unsweetened cocoa powder
- 1 cup chopped walnuts
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 360 degrees F (180 degrees C).
- In a large mixing bowl, cream together butter and sugar until light and fluffy with a hand mixer. Add the eggs one at a time and mix to incorporate. Add vanilla and mix thoroughly.
- In a medium mixing bowl, combine all-purpose flour, baking soda, kosher salt and cocoa powder. Use a whisk to fully mix the ingredients and remove any clumps.
- Add flour and cocoa mix to the creamed butter and sugar. Mix together until dough appears completely combined. Add walnuts and chocolate chips and stir them into the dough. Drop by large teaspoonfuls onto an ungreased cookie sheet. Or roll into balls, place about two inches apart on the sheet, and flatten slightly with your fingers.
- Bake for 9 minutes. The cookies will appear to be just barely firm with a sheen to their surfaces. Allow to cool on the sheet for about one minute before removing to a cooling rack to cool completely. Store in airtight containers.
