Double Chocolate Chip Cookies

Baking this batch of cookies was the most fun I have had baking in years! I had help, lots of help from my youngest son. When I started pulling out the ingredients, Rew pulled out the step-stool and asked for a spoon. He stayed with me and helped through the whole process. The funny thing is, he doesn’t even like chocolate, he was just so proud to be helping with a grown up chore.

I created this recipe for my oldest son, by modifying a basic chocolate chip cookie recipe. He is such a big help around the property and I have found that the perfect way to thank a growing teenage boy is with food!

Double Chocolate Chip Cookies

Ingredients:
1 cup of butter, softened, but not melted (you can use df margarine or coconut oil to make this dairy free)
3/4 cup brown sugar, packed
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups all-purpose flour (you can use Gluten-free all-purpose flour to make this gluten free)
1/3 cup cocoa
1 teaspoon salt
1 teaspoon baking soda
2 cups chocolate chips

Directions:

In a medium bowl, mix together flour, cocoa, salt, and baking soda.

In a large bowl, cream butter and sugars. Add eggs and beat. Stir in vanilla. Add dry ingredients and mix well. Stir in chocolate chips.

Drop mixture by rounded tablespoon onto ungreased baking sheet. Bake at 375 degrees for 10 minutes. Makes 3 – 3 1/2 dozen depending on how big you make the cookies.

N.B. If you used butter and the dough seems too soft, then put it in the refrigerator for an hour to firm it up.

This post has been linked to Finer Things Friday, because baking “thank you for being a big help” cookings for my oldest son, with the help of my youngest is definitely one of the finer things in life!