What’s better than a chocolate chocolate chip cookie! So good with a glass of milk and greater made into an ice cream sandwich.
1/2 C butter softened
1/2 C white sugar
1/3 C brown sugar
1 C plus 2 T flour
1 T Ghirardelli® cocoa mix
2 t espresso
1/2 t salt
1/4 t baking powder
1 t baking powder
2 T milk
1 t vanilla
1 ounce semi sweet chocolate grated¹
2 C Guittard® milk or premium chocolate chips
Preheat oven 375º F Parchment line baking sheets
In small bowl combine dry ingredients, mix then set aside.
In medium bowl mix butter and sugar until fluffy.
Add egg, milk, and vanilla and combine.
Stir in dry ingredients, chocolate chips, and grated chocolate.
Refrigerate for an hour. Drop by teaspoonful about 2 inches apart. Bake 10 – 12 minutes. Remove and cool on baking rack.
¹We use a microplane for grating the chocolate.
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