Double Chocolate Cookies
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Serves 17 large cookies
Difficulty easy
Ingredients
- ¾ C. unsalted butter
- ¼ C. Crisco® Butter Flavor All-Vegetable Shortening
- 1 ¼ C. light brown sugar
- ¼ C. granulated sugar
- 1 egg
- 1 egg yolk
- 2 Tbsp. milk
- 1 ½ tsp. Spice Islands® Pure Vanilla Extract
- 2 ¼ C. all-purpose flour
- 1/3 C. dark cocoa powder
- 1/3 C. Dutch process cocoa powder
- 1 tsp. Clabber Girl® Baking Soda
- ½ tsp. coarse salt
- 2 C. dark chocolate chips
Directions
- Preheat oven to 350°F.
- In a microwave safe bowl, or a saucepan, melt the butter and shortening.
- In the bowl of a mixer, combine the melted butter and shortening, brown sugar and granulated sugar.
- Mix on medium speed for 2-3 minutes or until thoroughly combined.
- Add the egg, yolk, milk and vanilla and blend on med-low speed, scraping the sides of the bowl as needed, and mix until well blended.
- In a separate bowl, whisk together the flour, cocoa powders, baking soda and salt.
- Slowly add the flour mixture to the mixer while blending on low speed until all the flour is incorporated.
- Add the chocolate chips and mix on low speed for 8-10 turns of the paddle.
- Chill the dough in the refrigerator for 2 hours or overnight.
- Scoop dough out into 4-5 tablespoon portions, roll into a ball and place on a parchment lined baking sheet.
- Bake for 13-15 minutes or until the edges appear set.
- Allow to cool on a wire rack.
