Amazing, Soft Baked, Dark Chocolate Vanilla Chip Cookies

When you need a cookie fix but good ole Chocolate Chip Cookies just won't do... I’ve got the answer, guys:

 

Sadly, chocolate cookies get sort of a bad wrap for 2 reasons:

  1. They are easily over baked; as most cookies are. (You can read more about that here.)

  2. They are prone to drying out because of all the cocoa powder.

I’m here to change that. The world needs more chocolate cookies.

‘Cuz chocolate.

Dark Chocolate. That’s why.

I’ve made these for the teachers and staff at my kiddo’s school, for friends, and for my husband's coworkers. And they are always gobbled up.

They’re so decadent and such an indulgence.

In between bites there’s eye rolling and soft moaning happening and, if I’m lucky, words like “Amazing” being thrown around. And someone usually asks for the recipe.

So I’m here to provide just that.

If you have read any other recipes around here you’ll probably be unsurprised to hear that this recipe originated from my attempt to adopt an existing recipe (why re-invent the wheel every time?) and being really disappointed with it. This is the one I started with, but it produced a dry, bland cookie. I’m not trying to be a snob and I really don’t want to shame the recipe writer, it just wasn’t worth the sugar intake.

But I’m no quitter and I knew I could make some changes to produce better cookies. So I substituted cocoa powder for dark cocoa powder, altered the baking time, used a higher quality vanilla chip, and viola! Delicious cookies that are a little different but something you know people won’t be afraid to try because they’re not too different. A wrongfully underrated cookie no more.

Chocolate lovers, enjoy!

Dark Chocolate Vanilla Chip Cookies:

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 2/3 cup dark cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 3/4 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (11/12-oz. pkg.) quality vanilla baking chips ( I use Ghirardelli)

 

Tools:

  • mixer (hand or stand will do)
  • measuring cups 
  • measuring spoons
  • small mixing bowl
  • medium cookie scoop
  • spatula (not pictured, sorry)
  • baking pans
  • cooling racks (optional but seriously awesome)

 

Directions:

1. Before you touch a thing, let the butter soften a bit and the eggs come to room temp. Preheat oven to 350°

2. Stir the flour and cocoa with baking soda and salt, set aside.

 

3. In large mixing bowl, cream the butter with sugar, brown sugar, and vanilla.

4. Add the vanilla and eggs, one at a time.

5. Gradually blend dry mixture into creamed mixture.

 

6. Stir in the vanilla chips.

 

7. Using a medium cookie scoop to portion out a tablespoon of dough per cookie onto ungreased cookie sheets. I like to use a spatula to help pack the dough in the scoop and flatten the bottom.

 

8. Now, these cookies bake up smaller and run into their neighbors less than a chocolate chip cookie because of all that cocoa powder, but proper spacing is still a good habit to be in. Start in the middle...

 

9. And work your way out

 

10. One row at a time.

 

11. Bake for 7 (maybe 8) minutes- tops. My suggestion is pop the first tray in for 7 minutes and see how things go. Every oven is a little different.  Take them out and let the cool on the tray for 3 minutes.

 

Move them to a cooling rack...

 

 and sacrifice one to check your cooking time.

 

You want them to be moist, but not gooey. To pull apart without crumbling (an indication they were over baked) or collapsing in the center (a sure sign they were under baked). Or maybe you do want gooey. (But in that case you’ll want to start with an even shorter bake time.)

 

Serve them warm if you like, or wait til they cool completely to either serve 'em or seal 'em in an airtight container for up to a day or two. (If you need to bake more than a day in advance I recommend freezing them and then allowing them to thaw for 24 hours before you want to serve them.

As always, I suggest serving them on something beautiful and fancy. Something with a little panache. Presentation is paramount. (I realize that’s not actually a catchy saying but I needed some alliteration. Let’s just go with it.)

 

Here’s the easy to read all at one time recipe card: (You can click here to download or print it out.)

 

Happy baking, my friends. And whatever you make, make it yours!