Softest Double Chocolate Cookies

This weekend called for lots of thisDSC_1138

and some soft, decadent cookies with over the top chocolate goodness.  I used a recipe I’ve made before, Double Chocolate Cookies, and increased the butter and added cornstarch to make them even softer.  Serve with some leftover eggnog ice-cream you’ve been hoarding and then get back to this. If only it weren’t Monday already…

DSC_1188What to buy:

  • 2 1/4 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 tablespoon corn starch
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup white sugar
  • 2/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 6 ounces semi-sweet chocolate chips

What to do:

  • preheat oven to 350 degrees
  • combine flour, cocoa, baking soda, cornstarch and salt
  • cream butter, sugars and vanilla until creamy
  • beat in eggs to butter mixture
  • slowly add in flour mixture
  • stir in chips and refrigerate for at least one hour or overnight
  • using a ice-cream scooper, place onto parchment paper covered baking sheets – about 2 inches apart
  • bake for 9 to 10 minutes or until centers are set, allow to cool on sheets for 1-2 minutes and transfer to wire racks DSC_1135DSC_1144
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