These double chocolate cookies are named after the cravings you will get for these bad boys after trying them! Made with two types of cocoa powder and stuffed with chocolate chunks, these cookies are made for chocoholics (like me)!
Ingredients
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1/2 cup butter, softened at room temperature
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1/2 cup butter-flavored shortening, softened at room temperature
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1 & 1/2 cups white sugar, spooned and leveled
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1/2 cup light brown sugar, packed
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2 eggs
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2 & 1/2 tsp. vanilla
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1 & 1/2 tsp. baking powder
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1 & 1/2 tsp. baking soda
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pinch of salt
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2 tbsp. cornstarch
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2 tbsp. black cocoa powder*
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1/2 cup red cocoa powder*
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1 & 1/2 cups all-purpose flour
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1/2 cup cake/pastry flour
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2 cups semi-sweet chocolate chunks
* Both of these types of cocoa powder can be purchased at your local Bulk Barn. If you do not have these specific types of cocoa power, combine these two measurements and use regular cocoa powder.
Yields: 20 cookies
Instructions
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Cream together the butter, shortening and sugars for about 3 minutes, until fully incorporated, light, and fluffy. (Note: I always hand mix cookie dough to prevent over-mixing).
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Mix in the vanilla and eggs until fully incorporated and smooth.
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Add the baking soda, baking powder, salt, and cornstarch. The batter should be creamy and smooth.
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Slowly mix in the cocoa powders until fully combined, so there are no streaks.
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Add flour one cup at a time, mixing slowly until just incorporated. Do not over-mix.
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Fold in the chocolate chunks.
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Keeping the dough in the mixing bowl, cover the bowl and refrigerate for a minimum of 3 hours. {Tip: It is recommended to refrigerate for 10-14 hours for best results}.
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Preheat oven to 350°F.
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Spray two cookie sheets with cooking spray and place parchment paper on top. Scoop dough using an ice cream scoop and roll into a ball using your hand. Place on cookie sheet. It is recommended that you don't place more than 6 balls on one sheet to prevent the cookies from touching when they spread.
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Bake for roughly 10-12 minutes, or until the cookies are set and cracking in the middle.
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Remove from oven and cool on rack for 10 minutes.
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