Double Chocolate Chip Cookies

By michaelmeiner

Ingredients

• 1 3/4 cups flour
• 1/4 teaspoon baking soda
• 1 cup butter -- at room temperature
• 1 cup sugar
• 1/2 cup packed light brown sugar
• 1 large egg -- at room temperature
• 1 teaspoon vanilla extract
• 1/3 cup cocoa powder (not Dutch processed)
• 2 Tablespoons milk
• 1 cup (6 ounces) semisweet chocolate chips

Details

Servings 1

Preparation

Step 1

Sift the flour and baking soda together and set aside. Mix butter, sugar, and brown sugar in bowl of heavy duty mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla. Scrape down the sides of bowl. On low speed beat in the cocoa, then the milk. Remove the bowl from the mixer and stir in the flour and work in the chips.

On a sheet of wax paper or plastic wrap, shape half of the dough into a 12 inch log and wrap in paper. Repeat the other half of the dough. Refrigerate until firm and chilled, at least 2 hours, or overnight.

Preheat oven to 325. Line two baking sheets with parchment paper. Cut logs into rounds about 1/2 inch thick. Place 2 inches apart on baking sheets. Bake, until the cookies are barely set around the edges (the centers will look soft), about 8 minutes. Cool on sheets for about 3 minutes, then transfer to wire racks to cool completely.