Double Chocolate Chip Cookies

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Pour a tall glass of milk and grab a warm-from-the-oven Double Chocolate Chip Cookie to go with it. Made with two healthy whole grains, you can feel a lot less guilty about each delicious, chocolaty bite.



Preheat oven to 375ºF. Line 2 baking sheets with parchment paper.

In a large bowl, cream butter and sugar with an electric mixer until light and fluffy. Beat in egg, egg yolk and vanilla.  Set aside.  In a medium bowl, whisk together flour, baking powder, baking soda, cocoa powder and salt.  Add dry ingredients to butter mixture and beat until just combined.  Stir in chocolate chips.  Drop 1-Tbsp. sized portions of dough, 2-inches apart, onto lined baking sheets.  Bake at 375°F for 9 to 10 minutes or until edges are firm but centers are still soft. Cool cookies for 5 minutes on baking sheets and cool completely on a wire rack. 

Store cookies in an airtight container at room temperature for up to 5 days.

Makes about 30 cookies Print this Recipe

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