I’d like to introduce you to a gem of a recipe we found years ago on the back of a Gold Medal flour bag. We modified the recipe, and you’ll see what we’ve turned it into below. It’s an easy-to-make double chocolate cookie with no-fuss ingredients.
I made these on Valentine’s Day and thought I’d document them to share with you all.
PS: Thank you for all the kind words. My improvement is slow, but I see progress. Praising the Lord for His mercy.
Double Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1/3 cup Hershey’s cocoa (we also added an extra 2 TB.)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 sticks (1 cup) butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 tsp. vanilla
- 2 eggs
- 12 ounces semi-sweet chocolate chips (You can also use less/1 cup is fine)
Preheat oven to 375º. Mix flour, cocoa, baking soda, and salt in a bowl. In a mixer, beat butter, granulated sugar, brown sugar, and vanilla on medium speed until creamy. Next, beat in eggs.
Slowly beat in flour mixture. When it’s combined, add chocolate chips and beat (yes, you read that right) for 30 seconds to a minute to even two.
Now your batter is ready to bake. Spoon dough onto an ungreased cookie sheet (or we love our baking mats). If you want small cookies, a teaspoonful is fine, or, for a regular size cookie, we use a cookie-dough scoop to form that size. Bake eight or so minutes or until set.
“Bless the LORD, O my soul: and all that
is within me, bless his holy name” (Psalm 103:1).