A friend of mine is in town today, so I thought I’d make him some cookies! In the past I’ve given him a lot of vanilla (even though he prefers chocolate) so I I’m overcompensating with these cookies. I just tweaked my normal cookie recipe, which worked very nicely. They’re strongly chocolatey, and not too sweet.
DOUBLE CHOCOLATE CHIP COOKIES (~21 tbsp. sized cookies)
- ¾ cup flour minus 1 tbsp.
- 1 tbsp. cocoa
- ¼ tsp. baking soda
- 20 g vanilla pudding mix
- ¼ cup packed brown sugar
- 1 tbsp. white sugar
- pinch of salt
- 75 g butter, fully melted
- 1 tsp. vanilla
- 2/3 cup chocolate chips
- 1.5 tbsp. milk
- Preheat oven to 350F.
- Mix together flour, cocoa, baking soda, pudding mix, sugars, and salt at low speed.
- Melt butter and add to flour mixture, along with vanilla until fully incorporated.
- Add chocolate chips and stir until (relatively) evenly dispersed.
- Add milk (more or less as needed) until dough clumps together.
- Use a tablespoon to measure out balls of dough, and place evenly on a cookie sheet. Dough does not spread very much, but it will if you use more milk.
- Bake for ~9 minutes, rotating pans halfway through.