Dark Chocolate Chocolate Chip Cookies
What’s more decadent than a Dark Chocolate Chip Cookie? These are moist yet crisp, dark and delicious! If you’re feeling extra naughty try making them into ice-cream sandwiches…they are TO DIE FOR.
1/2 lb butter (softened)
1 1/4c brown sugar
1 1/4c sugar
3c flour or GF flour blend
5tbsp cocoa powder
1tsp baking soda
2c dark chocolate chips
Preheat oven to 350.
Cream the margarine and then gradually add the 2 sugars, beating until light and smooth. Then add the egg and the vanilla. In a separate bowl sift together the first 4 dry ingredients and add them to the first mixture, blend well. Gently mix in the chocolate chips.
Now for my secret...cover the bowl and let it chill in the fridge for about an hour or until slightly firm. This really makes a huge difference in the thickness of the cookie so it’s worth the time! There’s nothing I hate more than cookies that are as flat as pancakes.
When chilled use your ice cream scoop to measure equal amounts of the dough onto a cookie sheet lined with parchment paper. Bake for approximately 12 minutes or until lightly browned and the edges look crisp.
TIP- This can easily be made gluten-free by using my gluten-free flour blend or any commercially prepared gluten-free flour blend formulated for baking.