Double Chocolate Cookies

If I had to pick my favorite kind of cookie, I think I would pick chocolate cookies. Not chocolate chip, but chocolate cookie dough. With mint chips. Yes, that's my favorite. Or white chocolate macadamia nut. I think those are my #1 favorite and chocolate mint chip are my #2 favorite.

While these are neither chocolate mint chip nor white chocolate macadamia nut, these double chocolate cookies from All Recipes are a great rainy day cookie because they're quick to make and don't require very many ingredients. The recipe on the website is scalable, so even though the defaults to 48 cookies, you can very easily halve the recipe, which is what I did. I also used mini chocolate chips instead of regular, because I think they taste better. As I discussed in chocolate meringues, I'm not a huge fan of chocolate chips once they're set and cooled down. I don't know, they just don't float my boat. I do plan on making this recipe again with mint chips though, so be on the look out for that in the future.

I also made these without a hand mixer, just using a whisk and a rubber spatula. So that's another bonus! Easy ingredients and easy clean up!

I refrigerated the dough for about an hour after I mixed it, and the cookies did not spread very much at all. For the second batch, I flattened them before they went in the oven and when they came out were a classic cookie size, so keep that in mind as well if you make these. If you want mini cookies, refrigerate and don't flatten, if you want regular size then either don't refrigerate or be sure to press down the dough balls prior to baking. Although I must say the mini cookies with mini chocolate chips are just too cute to handle.

There were a lot of comments on the recipe that suggested using half white sugar and half brown sugar, to cut some of the sweetness. I will definitely try that when I make these again with the mint chips and let you know how they turn out. I don't think these are too overly sweet as is, but I'm always down to try a variation.

Recipe (from All Recipes):

1/2 cup butter, softened

3/4 cup white sugar

1 egg

1 tsp vanilla extract

1 cup all-purpose flour

1/3 cup cocoa powder

1/2 tsp baking soda

1/8 tsp salt

3/4-1 cup mini chocolate chips (would be great with white chocolate or mint chips as well)

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.

2. In a large bowl, beat/whisk butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Add in chocolate chips and refrigerate for 15+ minutes.

3. Roll into balls and flatten, place on lined baking sheet. Bake for 8-10 minutes or until set. Cool slightly on baking sheet before transferring to a cooling rack.

I added some chocolate frosting to the tops of these and YUM! So good! The cookies have more of a dark chocolatey flavor so they go well with the creamy frosting. Bon appetit!