Double Chocolate Cookies

It took me forever to find a good recipe for homemade butter cookies, but when I did, ooohhhh boy…..were they good…..Anyway, I used said awesome recipe to create the Valentine’s Day cookies that I posted a little while ago. But then I got the hair-brained idea to make a chocolate version….let’s just say that dangerous recipes are my specialty. These Double Chocolate Cookies are not only good, they’re great! The chocolate to cookie ratio is just right. Creating a soft, gooey, irresistible, melt-in-your-mouth cookie sure to win over your family, friends, acquaintances, co-workers….random people walking down the street…..that nosy neighbor who spys on you….Sorry, it’s been one of those days. Because hey, who wouldn’t go crazy when their next-door neighbor is constantly staring at them…..Like I said, it’s been one of those days. Enjoy the cookies!

The Ingredients: 1 1/2 cups cake flour, 3/4 cup sugar, 1/2 cup unsweetened cocoa powder, 6-8 tbsp. softened butter, 1 egg, 1/2 to 1 tsp. salt, 1/2 tsp. baking powder, 1/2 cup semi-sweet chocolate chips.

Using the paddle attachment on your stand mixer, cream together butter, sugar, and the egg for one minute. Add the flour, cocoa, baking powder, and salt. Mix for 2-3 minutes or until well combined. Remove the bowl from the mixer and fold in the chocolate chips by hand. Refrigerate the dough for 30 minutes to an hour or until firm. Use an ice cream scoop or cookie cutters to form your cookies. If using cookie cutters, roll out the dough to a half inch thick. If not, simply fill the ice cream scoop and drop the dough onto a baking sheet. Bake at 350 degrees for ten to twelve minutes.

Here they are! Feel free to decorate with your leftover Valentine’s candy!

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