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Ingredients
- 1 Cup Butter, softened
- 1 Cup Brown Sugar, packed
- 1 Cup Granulated Sugar
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 3 Cups All-Purpose Flour
- 1/2 Cup Cocoa Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Baking Powder
- 1-1/2 Cups Semi-Sweet Chocolate Chips
Directions
- Cream butter and sugars until well blended.
- Add eggs and vanilla extract, beat until light and creamy.
- In a medium bowl, whisk the flour, cocoa powder, baking soda, and baking powder together.
- Add the flour mixture to the creamed butter. Mix until the dough forms coarse crumbs.
- Add the chocolate chips and mix until the dough starts to clump.
- Using a 1/4-cup ice cream scoop, place level scoops of cookie dough on a parchment-lined cookie sheet. Place the entire cookie sheet into the freezer to freeze for at least 2 hours.
- Move oven rack to the middle position.
- Place the second parchment-lined cookie sheet in the oven and preheat to 375 degrees F.
- Without removing the cookie tray, using a pair of tongs, place 6 frozen scoops of cookie dough 3 inches apart on the preheated cookie sheet.
- Bake for 10 minutes until cookies look just about set around the edges. The middle will look underdone. That's okay. The cookies will set up as they cool.
- Allow cookies to cool for 5 minutes on the tray before sliding cookies with the parchment paper onto a cooling rack to finish cooling.
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