Double Chocolate Chip Cookies
Ingredients
  • 1 C butter softened
  • 3/4 C dark brown sugar
  • 3/4 C white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 C All-Purpose Flour
  • 1 C Bread Flour
  • 2/3 C cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp instant coffee
  • 2 cups chocolate chips semi-sweet, white or a combination
Optional Toppings:
  • 1 C shredded coconut
  • 1 C powdered sugar
Instructions
  1. Preheat oven to 350F
  2. Whisk together flours, cocoa powder, baking soda, salt & instant coffee.  Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars, eggs and extract until light and fluffy.
  4. In small batches, mix in the dry mixture until well combined.  Batter will be sticky.  Refrigerate the batter for an hour to make it easier to roll.
For Double Chocolate Chip Cookies:
  1. Roll or scoop dough into small balls.  Place on a parchment lined baking sheet and bake for 7 to 10 minutes
For Chocolate Coconut Cookies
  1. Roll or scoop dough into small balls and then roll in shredded coconut.  Place on parchment lined baking sheet and bake for 7 to 8 minutes, being careful not to burn the coconut.
For Chocolate Crinkle Cookies
  1. Use a scoop to drop balls into powdered sugar and roll.  Place on parchment lined baking sheet and bake for 7 to 10 minutes.  Tip: don’t roll into balls, the peaks and valleys with the powdered sugar are what create the pretty crinkled look.
Recipe Notes

adapted from Allrecipes