The Pioneer Woman Tasty Kitchen
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Double Chocolate Chip Cookies

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Level: Easy

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Description

The perfect treat for when you can’t get enough chocolate! Substitute any variety of chocolate chip—white, butterscotch, dark, milk or other. And you can add nuts too.

Ingredients

  • ⅔ cups Butter, Melted
  • 1 cup Brown Sugar (lightly Packed)
  • ¾ cups Granulated Sugar
  • 2 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 4 Tablespoons Strong Hot Coffee
  • 3 cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Salt
  • 4 Tablespoons Cocoa Powder
  • 1 cup Mini Semi-sweet Chocolate Chips
  • 1 cup Mini White Chocolate Chips

Preparation

Preheat the oven to 350 F.

In a large bowl with a hand mixer, or using a stand mixer with the paddle attachment, cream together the melted butter, brown sugar, and granulated sugar. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla and hot coffee. Add the flour, baking soda, baking powder, salt, and cocoa powder and mix well. Add the semi-sweet chocolate chips and the white chocolate chips and stir to combine.

Drop dough by spoonfuls onto parchment lined baking sheets spacing them about 2 inches apart. To make more uniform sized cookies, I like to use a small 1-ounce size ice cream style scoop.

Bake for 9 to 10 minutes. Remove from the oven and cool on wire racks.

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