Friday, July 29, 2011

Double Chocolate Chip Cookies

I am back!!  But already planning my next trip to the Caribbean!  We had such a good time on our trip that we will be going back in about 6 months.  We went to St. Thomas, St. John, Antigua, Tortola, and Nassau.    The water was amazingly clear and we saw tons of fish and sea turtles.   The beaches looked like screen savers, it was ridiculous! Here are some pictures from my trip.

Snorkeling in St. John off Honeymoon Beach

Snorkeling in St. John off Honeymoon Beach
St. John, USVI,  Honeymoon Beach
Swimming at Coki Beach, St. Thomas

Valley Church Beach, Antigua

Valley Church Beach, Antigua with a Corona
Valley Church Beach, Antigua

Atlantis Resort, Bahamas, Top of one water slide
Kayaking of Tortola, BVI
Moving on to the baking, I have a friends that is still nursing her baby and cannot have nuts so I wanted to make thing that she could eat.  I found this recipe and decided to give it a try.  This cookie surprised me.  It was super moist and amazingly chocolaty, but at the same time very light and fluffy.  They really puff up in the oven.  I didn't make them as big as the recipe called for because there needed to be enough for me to share with everyone.  So I made big cookies, but not giant cookies.  I also changed the recipe a little bit, I didn't have dark cocoa powder so I used regular unsweetened cocoa powder, and I added vanilla.  These cookies got tons of compliments so I am sure you will love them too!

Double Chocolate Chip Cookies
Recipe adapted from Love From The
Yield: about 3 dozen large cookies
2 Sticks of Unsalted Butter, cold and cubed (1 Cup)
1 1/4 Cup Sugar
2 Eggs
1/2 Cup Unsweetened Cocoa Powder, Or Dark Cocoa
1/2 Teaspoon Vanilla
2 1/4 Cup Flour
1/4 Teaspoon Salt
1 Teaspoon Baking Powder
2 1/2 Cup Semisweet Chocolate Chips


  1. Preheat oven to 350.  Prepare baking sheets.
  2. Cut up the butter into cubes.  Add to the bowl of your elecrtic mixer and add the sugar.  Cream on high speed with the paddle attachement until light and fluffy, about 3 minutes.
  3. Add in the eggs one at a time, be sure to scrape the bowl.  Add the vanilla and cocoa powder. Mix until fully incorporated.
  4. Add the flour, baking powder, and salt and mix just until combined. Add in the chocolate chips. (the dough will be thick)
  5. I used a cookie scoop and scooped over size balls of dough, rolled them and flatened them just a little bit.  The orignal recipe calls for giant cookies where the dough is divided into 12 pieces, but if you want more to share, I would make smaller cookies.
  6. Bake for 12-14 minutes, or until cracked on the top.  Let cool on sheet for 4 minutes and then move to cooling rack.
  7. Enjoy with a glass of milk!


  1. Yum! They look great!

    Those pictures are awesome! I've been to St. Thomas....wish I could go back!

  2. These look fabulous. Beautiful vacation pictures.

  3. I love the vacation pictures! It looks like it was so fun. Thanks for adding this recipe to Sweets This Week. Have a great weekend.


  4. What a vacation! And, what a cookie! These looks absolutely delicious! I'd love to have one right now. Thanks for sharing on A Well-Seasoned Life's Sweet Indulgences Sunday.

  5. I think I'm gonna have to go get more cocoa powder and chocolate chips so I can make these. My chocolate loving sister would devour them. Looks like one amazing vacation too, so pretty.

  6. Your Photo's of the Island Vacation are awesome. It brings back fond memories of my travels there. Your cookies look delicious! Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon. Hope you are having a great week!
    Miz Helen

  7. What a GREAT recipe! I'd like to invite you over to Lady Behind The Curtain for my link party "Cast Party Wednesday" to share this and more of your recipes.
    I hope to see you there!

  8. Great photos. Must have been an amazing vacation. Thank you for sharing with Joy of Desserts.

  9. Splendide foto! E quei cookies... Slurp!!! :-)