While my weekend didn’t consist of swimming in Lake Prosser with Ryder, it did involve these cookies.
I really do wish I could have spent the “last” summery weekend with Ryder up in Truckee, but I had a pretty relaxing weekend at home. Plus, any weekend that consists of baking something sweet is a-okay in my book.
I don’t feel the need to sell you on these cookies. You’re either the type of person who bakes indulgent cookies, or you’re not. If you are, you’ll want to bake these immediately. If you’re a baker who tries to healthify everything than stay away, or get cracking on some alternative ways to bake these, but I can guarantee, they won’t be as good. Sorry, it’s just the truth.
I really try not to bake things like this often. It’s just bad for my health. I mean seriously, I have zero self control around baked goods. It’s pathetic. I need to work on it, but instead I just avoid baking. If I do bake, I try to get rid of it by bringing it to the office.
Anyhow, give these a try. I’d say they’re one of my favorites right now. Almost like a brownie in a cookie form. I’m a cookie girl, so I think they’re better than brownies, but hey, decide for yourself.
Double Chocolate Chip Cookies
Adapted from Love from the Oven
1 cup unsalted butter, room temp.
1 1/4 cup sugar
1/2 cup cocoa powder
2 1/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
1 1/2 -2 cups chocolate chips
1/2 cup walnut pieces (optional)
1. Preheat oven to 350 degrees
2. In a large bowl; beat butter and sugar together until fluffy. Beat in eggs one at a time until combined. Add in cocoa powder, flour, salt, and baking powder. Stir in chocolate chips and walnut pieces.
3. On a baking sheet; roll out 12 1 tablespoon size balls of cookie dough. Bake for 12-15 minutes, depending on your oven. Remove from cookie sheet.