Double Chocolate Chip Cookies

Of course my very first food blog entry is a cookie recipe.

Probably the best cookies I have ever made. I won’t even tell you how many I ate. These cookies are thin and chewy—the kind I like. I’ve never really liked thick and puffy. Those kind are too muffin-like. This recipe is from Barefoot Contessa Parties, although she uses chopped white chocolate instead of chocolate chips. I used Dutch processed cocoa but next time I’ll use regular old Hershey’s cocoa to see which I like better. She says to use a 1 ¾ inch cookie scoop. That seemed huge to me! But I guess you can if you want. If so, she says to cook for 15 minutes.

Double Chocolate Chip Cookies
½ pound (2 sticks) unsalted butter at room temperature
1 cup brown sugar, packed
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs at room temperature
2/3 cup unsweeted cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 ½ pounds good white chocolate, coarsely chopped OR 2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees.

Cream the butter and sugars until light and fluffy in a the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla and eggs, one at a time. Mix well. Add the cocoa and mix well. Sift together the flour, soda, and salt and add to the mixer on low speed until just combined. Fold in the chocolate chips.

Drop the dough on a baking sheet lining with parchment paper, with a medium scoop or a large tablespoon. (Not an ice cream scoop—too big.) Dampen your hands and flatten the dough slightly. Bake for 10 minutes—the cookies will seem underdone. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.