I tried a delicious new cookie recipe over the weekend! This particular recipe was clipped from a magazine some time ago and, since my girls rave over chocolate chocolate chip muffins, I thought a cookie along that same line might be a nice treat. It’s a simple recipe, so my six-year-old (who has a huge sweet tooth like her mommy) helped me make these.
I changed the original recipe by leaving out the walnuts (our girls don’t like nuts), slightly reducing the sugar and substituting 1/2 a cup of the white flour with 1/2 cup of wheat flour. I like all my cookies best straight from the oven and still warm, but these were also good to send in the girls’ lunches today. Let’s face it – no cookies last too long around our house!
Double Chocolate Chip Cookies
1 1/4 cups all purpose flour
1/2 cup whole wheat flour
1/4 teaspoon baking soda
1 cup butter, softened
1 teaspoon vanilla extract
3/4 cup granulated sugar
1/2 cup brown sugar, firmly packed
1/3 cup unsweetened cocoa
2 tablespoons milk
1 cup semisweet chocolate chips
Preheat the oven to 350 degrees. Combine the flour and baking soda; set aside. Cream the butter; beat in vanilla and both sugars until fluffy. Beat in the egg. At low speed, beat in the cocoa, then the milk. With a large spoon, mix the dry flour and baking soda mixture into the butter mixture just until blended. Stir in the chocolate chips.
Drop by rounded teaspoonfuls about two inches apart onto a lightly greased baking sheet. Bake for 8-10 minutes or just until cookies are set. Remove from the oven and cool slightly before transferring to a cooling rack.