The first time I had a double chocolate chip cookie that I was in love with was in Concord, MA and it was from Main Street Cafe years ago. This is a twist on the original Nestle Toll House recipe that everyone loves. I've been making my version for a while now and hope you love them as much as I do!
Double Chocolate Chip Cookies
Makes about 48 cookies, depending on size.
- 2 cups all purpose flour
- 1/4 cup cacao powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 sticks of unsalted butter, softened
- 3/4 cup light brown sugar
- 3/4 cup granulated cane sugar
- 1.5 teaspoons vanilla extract
- 1, 12 ounce bag of
- Pink Himalayan Sea Salt or coarse sea salt
Preheat oven to 375 degrees.
In a bowl, whisk together the flour, cacao powder, baking powder and kosher salt. Set aside.
In a stand mixer, cream together the butter, vanilla, and sugars. When light in color and smooth, add one egg at a time. Once eggs are incorporated, slowly add the cacao-flour mix. Stir in the morsels.
Place about a tablespoon (or two for really big cookies!) of batter on a non-stick sprayed baking sheet. Sprinkle (or grind) a pinch of sea salt on each cookie. Bake for 9-11 minutes. I like to rotate the pans at the 5 minute mark, but every oven is different!