Double Chocolate Chip Cookies

In our family cookbook we have a recipe for Double Chocolate Chip cookies (in fact we have two identical ones in my version of the cookbook) but I've always felt they were a little two "powdery" and brittle. Thanks to the Internet and Google, I found a recipe from Bed & Breakfast Inns Online that is a definite improvement. This particular recipe is credited to Huber's Ferry Bed and Breakfast. It isn't that different from our previous recipe - a little more flour, another egg, twice as many chocolate chips, a little more brown sugar and less white. I found that using a 1.5 inch ice cream/fruit scoop (the kind with the hand-squeeze activated eject mechanism) makes the perfect size cookes that are nice and uniform.

If you have recipies you'd like to share, let me know.

Double Chocolate Chip Cookies

Ingredients List:
2 1/4 cups all purpose flour
1/3 cup unsweetened cocoa powder
1 tsp salt
1 tsp baking soda
3/4 cup brown sugar firmly packed
3/4 cup granulated sugar
1 cup softened butter (2 sticks)
1 tsp vanilla extract
2 eggs
2 cups (12 ounces) semi-sweet chocolate chips
1 cup broken walnuts

Recipe Preparation:
In medium bowl, stir together flour, cocoa powder, salt, baking soda. In a large mixing bowl, beat sugar, brown sugar, softened butter and vanilla until creamy. Add eggs and beat. Add dry ingredients and mix well. Stir in semi-sweet chocolate chips and broken walnuts. Drop mixture by rounded tablespoons onto ungreased cookie sheets. Bake in a 375 degree oven 10 minutes or til edges are firm. Cool one minute on cookie sheet then remove to a wire rack to cool.

Number of servings: About 40-3" cookies