The double chocolate, chocolate chip cookies evolved from this recipe a few years ago.
1 1/4 C all purpose flour
1 C coca powder
1 tsp kosher salt
1 tsp baking soda
1/4 C sugar
1 1/4 C dark brown sugar
2 sticks of butter, melted
1 1/2 tsp vanilla
1 bag semi-sweet chocolate chips
Mix the dry ingredients together and set aside.
In a separate bowl, cream together the sugars and melted butter until light and fluffy. About 3 minutes on medium speed. Add the eggs and vanilla and mix thoroughly.
Mix the dry ingredients with the wet, then stir in the chocolate chips.
Chill the dough for at least 15 minutes. While the dough is chilling, preheat the oven to 375 degrees. Portion the dough out onto a parchment lined baking sheet using a tablespoon or small ice-cream scoop. I can get 12 cookies to a pan. Bake for 14 minutes, then cool the cookies on a wire rack.
If you decide to use a "dark" cocoa (the label will denote it), then you must adjust a few measurements. Increase the flour to 1 1/2 cups and the cocoa to 3/4 cup.
These cookies are very rich, and I know that the temptation to make monster cookies exists. Try to resist. Trust me, I speak from experience.