Double Chocolate Chip Cookies.

Well, hello, weakness. The deliciousness of these will rock your world, I’m sure of it. That’s why you should make them NOW. I usually use Hershey’s Special Dark cocoa powder for them, but when I used the regular stuff, they were still awesome. Make ’em. Eat the heck out of ’em. Or share them, whatever floats your boat.

 

2 1/4 c flour

1 tsp salt

1 tsp baking soda

1 c butter

3/4 c granulated sugar

3/4 c brown sugar

2 eggs, lightly beaten

2 tsp vanilla

3/4 c unsweetened cocoa powder

1 1/2 c chocolate chips

 

Preheat oven to 350 degrees and generously grease 2 cookie sheets. In a large bowl, sift together flour, cocoa, baking soda, and salt. In another large bowl, blend butter and sugars until fluffy. Add eggs and vanilla and blend thoroughly. Stir in flour mixture until well-combined and then gently fold in chocolate chips. Drop by hefty spoonfuls onto cookie sheets 2″ apart and bake for 8-10 minutes or until just barely set. Remove from oven and allow to sit on cookie sheet for 5 minutes. Remove cookies from pan and then allow to cool the rest of the way on a cooling rack. Makes about 3 dozen.

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