Chocolate Chocolate Chip Cookie

That's the 4 Cs of life - chocolate, chocolate chips and cookies.  With those 4 Cs, your day will go just fine.  These cookies were well-received by the office/guinea pigs and definitely worth the prep and wait.  Don't worry, it's not too much work but just a little more elbow grease is needed to work with the stickier dough.  Anyways, don't be afraid and you'll be rewarded with some really chocolately cookies! 

Tools Needed:

• Measuring cups and spoons
• Electric mixer or hand mixer with large bowl
• Medium bowl
• Sifter or fine mesh sieve
• Spatula or wooden spoon
• Cookie sheets
• Parchment paper or silicon baking mat
• Wire rack

Ingredients:

• 1 cup of butter, softened at room temperature
• 3/4 cup brown sugar
• 1/2 cup cane sugar (white sugar can be substituted)
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1/2 cup walnuts or pecans, chopped

Directions:
1.  In the electric mixer or hand mixer with large bowl, beat butter, brown sugar, cane sugar, eggs and vanilla until light and fluffy. 

2.  In the meantime, sift together the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.  Stir in the butter mixture until everything is well-blended.  Mix in the chocolate chips and nuts.  The batter will be quite sticky and appear too moist but don't worry!

3.  Cover batter and place in the fridge for a minimum of 1 hour and overnight if you wish.

4.  Preheat oven to 350 degrees F.  Remove batter from the fridge and drop by rounded tablespoonfuls onto the cookie sheets.  Bake for 10-15 minutes or until the cookies are just set.  Cool on the cookie sheets for 5-6 minutes before transferring to wire racks to cool completely. 

5.  Eat and enjoy!

(Recipe adapted from Kathy at allrecipes.com)