Holiday cookie baking is getting into full swing in my family. Every holiday season we’ll bake a dozen different type’s of cookies. We get together 3-4 times throughout the month to bake together as a family. This makes it much easier on all of us to get it done! These double chocolate chip cookies are always a family favorite…especially for those who LOVE chocolate! These cookies will leave the chocolate-lover satisfied!
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Few Tips: Line your baking sheets with non-stick silicone baking mats. They help for even baking and you won’t have to grease the sheets! Always use PURE vanilla extract…don’t use imitation vanilla! We use semi-sweet chocolate chips but you can certainly use white chocolate chips, peanut butter chips or dark chocolate chips too!
Moist Double Chocolate Chip Cookies
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 Cocoa Baking Powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
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.
Note: These cookies freeze well. Just package them once cooled into freezer containers or freezer bags. They will keep for up to 3 months. Thaw overnight at room temperature or in the refrigerator.