This is my go-to cookie, the one I'd rather make over any other. I've had this recipe for years, and can't remember where it originally came from. I do remember the first time I had cookies baked on a pizza stone...my cookie life was never the same again. Baking cookies on a pizza stone (without over baking them!) gives them a texture like you wouldn't believe.
These cookies are the ultimate dark chocolate cookie. I use a good quality baking cocoa from Penzeys Spice and plenty of Ghiradelli bittersweet chocolate chips.
The dough often doesn't make it this far, but sometimes I will manage to freeze some of the cookie dough once it is shaped into balls. The dough freezes well and it's great to have some ready to be thrown straight in the oven in a cookie emergency. The cookies themselves also freeze well, although again, they rarely stick around that long.
Double Chocolate Chip Cookies
2 ¼ cups all-purpose flour
⅔ cup baking cocoa
1 tsp baking soda
¼ tsp salt
1 cup softened butter
¾ cup sugar
⅔ cup brown sugar
1 tsp vanilla
2 cups bittersweet chocolate chips
Cut some parchment paper to fit your pizza stone and place the parchment paper on a wooden cutting board.
Preheat oven (and pizza stone) to 350 degrees.
Mix flour, cocoa, baking soda, and salt and set aside.
Beat butter, sugars, and vanilla in another bowl until creamy (5-6 minutes).
Beat in eggs one at a time, mixing well after each addition.
Gradually beat flour mixture into the butter mixture.
Stir in chocolate chips.
Drop cookie dough on parchment paper.
Slide parchment paper from the cutting board onto the pizza stone that has preheated in the oven.
Bake cookies for 8 ½ to 10 minutes, until centers are set.
When the cookies are done baking, slide the parchment paper from the pizza stone back to the cutting board and let the cookies rest for a couple of minutes before moving to a wire rack to cool completely.