Recipe: Double Chocolate Chunk Cookies

Hello! Lovelies

 

 

For most of my life my Mom has made delicious chocolate cookies by using a boxed cake mix. They are so good and so easy to make. But I've been wanting to make my own version from scratch. So I gave it a go.

 

These cookies are a bit richer, if you want you could probably add some more sugar if you like things sweeter. But I think they are just fine the way they are. Overly sweet isn't always my thang. I'm a salty kinda gal, but every once and awhile my sweet tooth comes out. I can't ever turn down a good cookie.

 

 

 

 

 

 

 

2 eggs

 

1 cup Butter (2 Sticks)

 

1 cup Brown Sugar (Packed down)

 

1 teaspoon Baking Soda

 

1 teaspoon Salt

 

3/4 cup Cocoa Powder

 

2 cups Flour

 

Semi-sweet Chocolate Chips

Cookies: 350°F for 11 minutes

 

Cast Iron Skillet Cookie: 350°F for 22 minutes

 

 

Preheat oven to 350°F.

In the bowl of your stand mixer add eggs and sugar. Mix to combine and then add room temperature butter. Mix again. Once combined add the cocoa, baking soda and salt. Mix on low. Once powder is slightly mixed in turn up the speed if you’d like. Then add flour and mix slowly until combined. When all of the ingredients are combined, add however many chocolate chips you want. I used half mini and half chunks. I love the texture and look it gives the cookies combining the two different shapes and sizes. But you can use whichever you prefer.

For preparing the regular cookies use a spoon or cookie scoop, scoop cookies onto a 11 x 17 inch cookie sheet. Place 3 cookies across leaving a space of 1 inch around each cookie. Bake at 350°F for 11 minutes.


For preparing the cast iron cookie, grease a 9 1/2-inch cast iron skillet with Crisco and spread batter into the skillet. Add however much batter you want. I did about 2 inches thick. If you have a larger cast iron skillet that will work too just add more batter. Bake at 350°F for 22 minutes.

 

 

Enjoy!

 

 

~Emily

 

 

 



 

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