Double Chocolate Chip Cookies Recipe

These Double Chocolate Chip Cookies are moist and chewy. They’re packed with delicious flavor to satisfy those chocolate cravings. Great for snacking or served alongside your favorite cup of coffee, hot tea, or cocoa. Perfect for holiday cookie trays too! During the holiday season, they’re a hot bake sale seller too!

If you’re baking for a large family or group you can easily double-up the recipe. These cookies can be frozen for up to 3 months once cooled and packaged for the freezer. Just thaw overnight at room temperature.

Before we get to the recipe I want to introduce you to Selefina, the spice shop through Adagio Teas. Selefina sells your classic spices like parsley and oregano…along with chili powder, crystallized ginger root, Cacao nibs, and everything in between. You can purchase samples sizes, regular sizes, refills, and empty spice jars if you need those! High quality, fresh spices and seasonings shipped straight to your door.

For this recipe I used the Cacao Powder from Selefina. It comes in sample sizes, shaker jar, refill, and large refill sizes. I got the large 6 oz. resealable bag because I use a lot of Cacao Powder in various recipes. It’s a staple in my pantry. This is PREMIUM Cacao Powder and wow…you can tell the difference! It has a wonderful fine powdery consistency to it and the taste is fantastic!

Another product that I tried was their Cacao Nibs which are the perfect additions into your baked goods and other dessert recipes. How have I been using those? Well, I like toss a small amount of them into my breakfast oatmeal and yogurt. They give it that perfect chocolate and sweet flavor that I’m always looking for!

Chewy Chocolate Chocolate Chip Cookies Recipe

1 cup butter, softened
1 1/2 cups granulated sugar
2 medium eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup Selefina Cacao Powder (see above)
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips or semi-sweet baking bits

Preheat oven to 350 degrees F. Lightly spray a baking sheet with non-stick baking spray or line with a non-stick silicone baking sheet.

In a large mixing bowl cream together the softened butter, granulated sugar, eggs and vanilla extract.

In a large mixing bowl sift together the all-purpose flour, cocoa powder, baking soda and salt. Gradually beat the flour mixture into your wet ingredients until everything is well combined. Use a large spoon to “hand stir in” the semi-sweet chocolate chips (or baking bits) until they’re well distributed throughout the batter.

Drop by a tablespoon onto your prepared baking sheet allowing 2″ between each cookie. They will expand a little bit during the baking process. Place baking sheets into a preheated 350 degree F. oven and bake for 8-10 minutes or until done. The center will spring back when touched.

Remove from oven and transfer cookies to a wire rack to cool. Once cool you’ll want to store them in an airtight container.

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