Double Chocolate Cookies

This fudgy tender-crisp diet-wrecker lies squarely between a brownie and an oreo wafer, and yowu'll eat more than you intended do. Baker beware. They're also delicious topped with chocolate ganache and crushed candy canes for the holidays.

Ingredients

• 10.6 oz All-Purpose Flour
• 1 tsp Baking Soda
• 1 tsp Diamond Crystal Kosher Salt
• 1 cup Unsalted Butter, around 68ºF
• 7 oz Granulated White Sugar
• 7 oz Light Brown Sugar
• 2 Large Eggs
• 1 tsp Vanilla Extract
• 8 oz Semisweet Chocolate Chips

Directions

1. Line two baking sheets with parchment paper and preheat oven to 350ºF.
2. In a large bowl, whisk together the flour, baking soda, salt, and cocoa powder.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium-high speed until creamy and light. Usually this takes around 4-5 minutes.
4. Lower the speed of the mixer to medium-low, and add the eggs and vanilla one-at-a-time, allowing each addition to blend completely before adding the next. Scrape down the paddle and bowl once or twice to ensure everything is mixing properly.
5. Lower the speed of the mixer again to low, then gradually add the flour-cocoa mixture to the bowl. Let mixer run until combined, then take the bowl off the stand mixer and fold in your chocolate chips by hand. If desired, the semi-sweet chocolate chips can be replaced for other varieties of chocolate chip, candy-coated chocolates like M&Ms, or chopped chocolate bars. Though the latter two will alter the texture and spread of the final cookies.
6. Scoop rounded tablespoons onto the baking sheets, leaving two inches of space between each. Bake for 10 minutes until soft, but set around the very edges. Do not overbake. They will not look done as they come out of the oven. Leave to cool on the pan on the counter for 3-4 minutes to solidify before transferring them to a cooling rack to cool completely.