Ingredients

• 1 cup - all-purpose flour
• 1/2 cup - unsweetened Dutch process cocoa powder
• 1/2 tsp - baking soda
• 1/2 tsp - salt
• 4 - coarsely chopped good quality milk chocolate
• 1/2 cup - semi sweet chocolate chip
• 1/2 cup - unsalted butter (1 stick)
• 1.5 cups - sugar
• 2 - large eggs
• 1 tsp - vanilla extract

How to Make Double Dutch Chocolate Cookies

• Preheat oven to 325 degrees.
• Whisk together flour, cocoa powder, salt and baking soda and set aside.
• Melt 4 oz. of milk chocolate (chopped) with butter in a small heat proof vessel set over a pan of simmering water.
• Let it cool to room temperature.
• Mix chocolate mixture, eggs, sugar and vanilla in a electric mixer fitted with a paddle attachment.
• Mix on medium speed until well combined.
• Reduce speed to low and gradually mix in the flour mixture.
• Add the chocolate chip at the end and mix gently.
• Using tablespoon measure, drop the dough on a parchment lined baking tray, spacing 2 inches apart.
• Bake until cookies are flat and surface cracks (around 13 - 15 mins).
• These cookies are soft.
• Baking them longer makes them harder.
• Cool on wire racks and store them layered in parchment in a airtight container at room temperature.
• Recipe and image courtesy: My Cooking Journey