Well, we found this delicious recipe, and since then, we have not been able to stop making them. We have been stocked up on them for days. Both our homes are constantly filled with the aroma of freshly baked cookies and the kitchens, filled with Tupperware that are completely filled with cookies. We have given some to more neighbors and family and still have for ourselves. These are just the perfect cookie and we are not going to stop making them. These are the best cookies because we just cannot get our fill.
Check out what our friends over at Baker By Nature had to say about these:
“Chocolate lovers only!!! These thick, chewy, double chocolate fudge cookies are melt-in-your-mouth amazing and full of intense chocolate fudge flavor! Baked up soft, they’re sure to please any serious chocolate fan.”
Ohhh yes, these are the best cookies for those addicted to chocolate. They will become your new favorite 🙂
Ingredients
1 cup Hershey’s semi-sweet chocolate chips
2 tablespoons Land O’ Lakes unsalted butter
1 cup + 3 tablespoons Gold Medal all-purpose flour
3 tablespoons unsweetened Hershey’s cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Domino granulated sugar
1/4 cup + 2 tablespoons Domino packed light brown sugar
2 large eggs, at room temperature
2 tablespoons McArthur whole milk
1 and 1/2 teaspoons McCormick vanilla extract
1 cup Hershey’s milk chocolate chips
Instructions
Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
Place the semi-sweet chocolate chips and butter in a small, microwave safe bowl. Heat them in the microwave for for 15 second increments of time, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Set aside. *You may also do this process on the stove top if you don’t own a microwave.
In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a separate medium-sized bowl whisk together the sugars, eggs, milk, and vanilla.
Add the dry ingredients into the wet ingredients, and stir to combine – be sure not to over mix here!
Fold in the chocolate/ butter mixture and the milk chocolate chips into the batter, stirring until everything is just combined.
Scoop 1/4 cupfuls of the batter on the prepared baking sheets, place pans in the oven, reduce heat to 300 degrees, and bake for 18-20 minutes. Allow cookies to completely cool on the baking sheet before serving.
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Quick Tip: Do not let these overbake or they will become hard
Thanks again to Baker by Nature for this amazing recipe.
