For my friend Krista, if it doesn’t include chocolate — it’s not dessert!

I was playing with chocolate cookie recipes for ice cream sandwiches. I loved these Double Chocolate Cookies. But when frozen with ice-cream, they seemed a bit too hard to bite into. My dentist would not approve!  They were so good, I decided to add them to the menu, knowing my chocolate loving friends would be thrilled.

Yes, they can be made ahead. They freeze beautifully if wrapped carefully and stored in an air tight container. Thaw at least 15 minutes before serving please.

Double Chocolate Cookies (Summer Solstice Party)

DOUBLE CHOCOLATE SOFT COOKIES

EVENT: Summer Solstice

SERVES: Makes Approximately 2 Dozen Cookies

Ingredients

1 1/4 cups all purpose flour

6 tablespoons unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, melted and cooled

1/2 cup granulated white sugar

1/2 cup light brown sugar

1 large egg room temperature

1 teaspoon vanilla extract

1 cup chocolate chips (semisweet)

Directions

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

2. Combine flour, cocoa powder, baking soda and salt in a bowl, mix thoroughly and set aside.

3. Using a free standing mixer with paddle attachment, cream butter and both sugars. Beat until light and fluffy.

4. Add the egg and vanilla extract and beat until well incorporated. With mixer on low, gradually add the dry ingredients to the wet, stopping to scape down sides of bowl if needed. This is a fairy thick batter.

5. Remove bowl from stand. Using your hands or large spoon, mix in the chocolate chips, making sure that they are evenly distributed.

6. Using a cookie scoop or tablespoon, drop rounded scoops onto baking sheets.

7. Bake approximately 10 minutes only until the tops are dry. Remove from oven. Using spatula, transfer to cooling rack and cool thoroughly.

8. Once cooled, store in air-tight container for 3 days or freeze. To freeze, line air-tight container with waxed paper. Place cookies two at a time, bottoms together, and either wrap individually or store in container. Keeps one month.

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