Matt's Double Chocolate Chip Cookies (SECRET RECIPE!)

There are still a few posts to go in my Nashville series, but it wouldn't be complete without at least one recipe - and since I showed up for our girly weekend bearing these dark, handsome treats, they're the perfect choice. Rich, fudgy, chewy, and indulgent, these gorgeous double chocolate cookies have a secret - they were baked by Matt, according to his super-secret and fool-proof recipe (which I will now share)!

It's a little known fact that Matt is an amazing baker. His favorite, deeply-flavored cookies always turn out perfectly chewy, with a just-right smattering of melted chocolate chips. I think the secret to Matt's cookie-whispering skill is his fastidious care in measuring, but it also helps that he has a go-to recipe that he follows religiously.

Matt is much more meticulous and exacting than I (no surprises, there!), with an unfathomable (to me, anyway) capacity to follow a recipe to the letter and turn out excellent goodies every. single. time. He sent these cookies to a friend in Afghanistan and she still raves about them - with good reason. She even once threatened to deploy again just to get her hands on a batch (and if that's not an endorsement, I don't know what is!).

Before you all protest that I'm about to reveal Matt's baking secrets, I did ask him for permission ahead of time and even offered the opportunity to do a guest post. He's happy to stay out of the limelight for now, but agreed that I could share his recipe in his stead. He even maintains that there's no secret - he just adds cocoa and cuts flour from his go-to Chocolate Chip Cookie recipe - but I'm sure when you taste them, you'll agree with me that there's something magical about these cookies!

Matt's Double Chocolate Chip Cookies
makes about 4 dozen cookies

2 cups all purpose flour
1/4 cup unsweetened, Dutch-processed cocoa powder
1/2 teaspoon kosher salt
1 teaspoon baking soda
1 cup (2 sticks) butter, softened (he uses salted!)
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
2 cups Hershey's Special Dark Chocolate Chips

Preheat oven to 375°F. Combine flour, cocoa, baking soda and salt in a mixing bowl. Set aside. Beat together butter, brown sugar and granulated sugar until light and creamy. Add vanilla and eggs; mix well. Stir in dry ingredients gradually, until well incorporated. Stir in chocolate chips by hand.

Drop by heaped teaspoonfuls onto an ungreased cookie sheet and bake 8-10 minutes, or until tops appear set (watch carefully since the cocoa in the dough makes it difficult to test for doneness). Cool slightly on cookie sheet, before removing to a wire rack to cool completely. Delicious served warm or cold, and absolutely heavenly with a glass of milk!

A few notes: The rich flavor of these cookies only intensifies a day or two after baking - if you can keep your hands off them for that long. These cookies are best made with dark chocolate chips, but if semi-sweet is all you have on hand, they'll still be wonderfully tasty. Matt always uses salted butter, which I think is a nice counterpoint to the creamy richness of the cocoa, but you could easily substitute unsalted, and if you prefer an even darker cookie, increase cocoa to 1/3 cup.


This post is linked at:
Delightfully Dowling: Mangia Mondays
Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
33 Shades of Green: Tasty Tuesdays
Blessed with Grace: Tempt My Tummy Tuesday
Lady Behind the Curtain: Cast Party Wednesday
Something Swanky: Sweet Treats Thursday
Miz Helen's Country Cottage: Full Plate Thursday
This Chick Cooks: These Chicks Cooked
Simply Sweet Home: Friday Favorites
Sweet as Sugar Cookies: Sweets for a Saturday