Double Chocolate Cookies
This is taken off a previous recipe, but without the coffee and a couple other tweaks. The chocolate flavor comes from cocoa powder, instead of melted chocolate like this Ghirardelli recipe that I want to try someday.
1 C all purpose flour
1/2 C whole wheat pastry flour
3/4 C (or 2.25 oz) unsweetened cocoa powder
1/2 tea baking soda
1/2 tea baking powder
1 C softened butter
3/4 C plus 2 TB brown sugar (7.25 oz)
1/2 C plus 1 TB white sugar (4 oz)
Add & stir to combine:
1 tea vanilla
1/2 tea salt
Add sifted flour/cocoa to the creamed butter/sugar in two additions and stir until combined.
Add 1 C mini chocolate chips and mix into dough.
Cover and freeze for 30 minutes. If you skip this step, the cookies spread out too much on the pan and get very thin (which is still tasty, just not as pretty).
Bake small sized cookies in 350 F oven for 5-8 minutes. Don't overbake!