Let me start with, wow. These are really amazing.
I’ve made Buttermilk Chocolate Chip Cookies in the past that are very similar, but these ones are more simple and are much more sweet.
I made them specifically for Valentine’s Day because, while getting a box of chocolates is nice, getting a nice, gooey, double chocolatey cookie is way better.
I won’t judge.
Here’s how to make them!
recipe adapted from Allrecipes.com
1 cup butter, room temperature
1 cup white sugar
1 cup brown sugar
2 tsp vanilla extract
2 cups flour (I used 1/2 cup whole wheat flour, 1 1/2 cup bread flour)
1 tsp baking soda
1 tsp sea salt
1/3 cup cocoa powder
2 cups semi-sweet chocolate chips
Preheat oven to 375. Set aside two cookie sheets, ungreased.
In the bowl of a stand mixer, cream the sugars and butter together until light and fluffy, about 2-3 minutes. Add in the eggs, one at a time, until well combined. Mix in the vanilla.
Add in the baking soda, sea salt and cocoa powder. Pour in all two cups of the flour and mix well. It’ll take a moment to combine, but be patient, it will and it won’t be dry. Using a wooden spoon, add in the chocolate chips and mix well.
Using your hands, roll the cookie dough into balls, about the size of a golf ball. Place on the cookie sheet and bake for 8-10 minutes. Remove from the oven and let sit on the cookie sheet another 2 minutes. Transfer to a wire cooling rack and let cool.