Double Chocolate Chip Cookies
1 ½ cups all purpose flour
⅔ cup cocoa powder
½ tsp baking soda
½ tsp kosher salt
1 stick butter, salted or unsalted, room temperature
1 ½ cups sugar
1 ½ tsp vanilla extract
1 ¼ cups semi sweet chocolate chips plus more to top
Preheat the oven to 350 degrees Fahrenheit.
In a medium size bowl, sift together the flour, cocoa powder, baking soda, and salt.
Cream the sugar and butter until creamy. Then, slowly mix in each egg. While continuing to mix, add the vanilla extract. Slowly incorporate the flour. Lastly, mix in the chocolate chips.
Using a medium size cookie scoop, scoop and roll into balls. Place on the cookie sheet. Top with a couple more chocolate chips. (Note: before placing in the oven, you can put the dough into the freezer to allow it to set)
Bake for 10-12 minutes.
Note: I like to slightly under bake the cookies because they will cool and harden. I want them to be very soft in the center.I’ll bake for 10 minutes
White Chocolate Drizzle
½ cup white chocolate chips
1 tsp coconut oil
In a small bowl, place the white chocolate chips and coconut. Melt the ingredients in the microwave.
Crush 4 candy canes in a ziploc bag into tiny bite size pieces.
Once the cookies come out of the oven, allow them to cool for 10 minutes. Drizzle over the white chocolate and top with peppermint