I hope everyone had a happy and safe Fourth of July! We had a big crawfish boil/BBQ out at my parent's house last weekend, it was awesome! I've been preparing for the farmer's market this weekend all week and I finally have a minute to post my recipe for these heavenly chocolate cookies! I made them last weekend and they are family tested and approved! Hope you love them as much as we did! I tried switching out the white chocolate chips for peanut butter chips too, so good! These are best prepared a day in advance so they can freeze completely before you bake them.
Chewy Double Chocolate Cookies
Ingredients:
- 4 and 1/4 cup of flour
- 3/4 cup of cocoa powder
- 2 tablespoons of cornstarch
- 2 teaspoons of baking soda
- 1 teaspoon of sea salt
- 1 cup of butter, softened
- 1/2 cup of vegetable shortening
- 1 and 1/2 cup of brown sugar
- 1 cup of granulated sugar
- 1 tablespoon of vanilla extract
- 2 eggs
- 1 (12 ounce) package of white chocolate chips
Prepare you dough in advance, anywhere from 4 hours to the day before. Whisk together the flour, cocoa powder, cornstarch, baking soda, and salt in a large bowl. Set aside the dry ingredients. In a separate large bowl, cream together the butter, shortening, and sugars. Once fluffy, mix in the vanilla and eggs. After combined, slowly mix the dry ingredients into the wet. I like to do it in thirds. Lastly, fold in the chocolate chips. Measure cookies into 1/4 cup serving, I used a large cookie scoop. Place the dough in the freezer for at least 4 hours. When you're ready to bake them, preheat the oven to 350 degrees, place cookies 2 inches apart on a greased cookie sheet, and bake for 17-20 minutes. Let the cookies cool on the cookie sheet for 5 minutes before removing them to a cooling rack.
