Thick Double Chocolate Chip Cookies

Active time: 20 minutes | Bake time: 10 minutes | Yield: 21 cookies

This is another one of my cookie recipes that is still absolutely delectable even once they've cooled down to room temperature. The dutch cocoa makes these cookies super rich and dark, but the chocolate chips help sweeten them up, so it's really a wonderful bite. Happy cookie baking!!

Ingredients:

• 226g (1 cup / 16 tbsp / 2 sticks) cold cubed butter

• 100g (½ cup) granulated sugar

• 220g (2 cup + 2 tbsp) brown sugar

• 2 large eggs

• 50g (½ cup) dutch cocoa powder (can be substituted for regular cocoa)

• 200g (1 ¼ cup) all purpose flour

• 150g (1 cup) cake flour

• 1 tsp cornstarch

• ¾ tsp baking soda

• 1 tsp salt

• 270g (1 ½ cup) chocolate chips

Directions:

1. Preheat the oven to 410°F. Line 2 large baking sheets with parchment paper.

2. Cream butter and sugars together in a large bowl with an electric mixer with a paddle attachment.

3. Add eggs, one at a time, mixing in between each until well combined.

4. Add cocoa powder, all purpose flour, cake flour, cornstarch, baking soda, and salt. Mix on low speed, scraping down your bowl halfway through.

5. Add chocolate chips and on low speed until evenly distributed.

6. Divide dough into about 70g portions (about a 3 tbsp cookie scoop). Place pieces of dough on a baking sheet lined with parchment paper, about 3 inches apart.

7. Bake for 9-12 minutes. Cool on baking sheet for 10 minutes before transferring to a cooling rack.