Double Chocolate Chip Cookies

  • 2 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 cup softened butter
  • 3/4 cup white sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 3/4 tsp salt
  • 1 teaspoon vanilla extract
  • 11.5 oz bag [regular size bag] semisweet chocolate chips

  1. Preheat oven to 325 degrees F 
  2. Beat everything except flour with an electric mixer in a large bowl until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Drop by heaped teaspoonfuls onto ungreased baking sheets [or parchment paper lined].
  3. Bake in the preheated oven 10-11 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
**After the first dozen are baked, I line a large baking sheet [ not the hot one just used] with parchment paper and fill it with unbaked cookies, then stick it in the freezer for at least and hour [usually over night.] Once frozen, I put them all in a large freezer bag  to save for small batches of fresh cookies at a later time. 
When using frozen dough, preheat oven at 325, and cook for 15-16 minutes. They don't spread as much and make more perfect looking cookies this way. Not to mention it keeps us from gorging ourselves on their goodness when there are only 8 or 9 available at any given time.**

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