Double Chocolate Cookies (customizable!)
These cookies are so versatile that you can add anything from white chocolate and macadamia nuts to cranberries and pretzels! Add-ins are totally customizable, so have fun with it!
Servings: 36 cookies
- 1 cup butter
- 2 cups golden cane sugar (see note)
- 2 tsp vanilla extract
- 2 ea eggs
- 2-1/4 cups flour
- 1 tsp baking soda
- 3/4 cup Dutch-processed cocoa powder (see note)
- 1 tsp salt
- 1 cups chopped dark chocolate or other additives (see note)
Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
Cream butter and sugar together until well blended. Mix in eggs and vanilla.
Add flour, baking soda, cocoa powder and salt. Once the flour is all mixed in, stir in the chocolate (or other additives).
Roll the dough into 1-inch balls and place 2 inches apart on the baking sheet. Bake for 8-10 minutes or until the cookie centres are still a little glossy (for a chewy cookie).
Let cookies cool on the pan for at least 2-3 minutes before moving to a wire rack to cool fully.
- Golden cane sugar is a less-refined type of sugar than white sugar. It has more flavour because it has a little molasses left in it. My favourite is Camino's golden cane sugar (Turbinado).
- Dutch-processed cocoa powder has had an alkali added to it to smooth out the flavour of it and make the chocolate taste richer and less bitter. My favourite is Camino's cocoa powder, because it's organic, fair trade and free of common allergens.
- Chopped dark chocolate is only one of many options here. You can use chocolate chips, marshmallows, white chocolate chunks (or milk chocolate, for that matter), craisins, peanuts, macadamia nuts... The sky is really the limit!