Name: Chocolate Chocolate Chip Cookies
Ingredients: 2 cups all-purpose flour; 1 cup unsweetened Dutch-process cocoa, sifted; 1 teaspoon baking soda; 1 teaspoon kosher salt; 2 sticks (8 ounces) unsalted butter, softened; 1 cup granulated sugar; 1 cup light brown sugar; 2 large eggs; 2 teaspoons pure vanilla extract; 12 ounces bittersweet chocolate, coarsely chopped into chunks; 12 ounces white chocolate, coarsely chopped into chunks

Ingredients

2 cups all-purpose flour
1 cup unsweetened Dutch-process cocoa, sifted
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks (8 ounces) unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
12 ounces bittersweet chocolate, coarsely chopped into chunks
12 ounces white chocolate, coarsely chopped into chunks

Steps

Preheat oven to 350°F. Line 2 large cookie sheets with parchment paper. Sift flour with cocoa, baking soda and salt in a medium bowl.
In a standing electric mixer fitted with a paddle, beat butter with granulated and light brown sugars on medium speed until light and fluffy, about 3 minutes. Beat in eggs and vanilla. Add dry ingredients and beat on low speed until incorporated. With mixer running on low speed, beat in bittersweet and white chocolate chunks until evenly distributed.
Scoop eight 1/4-cup mounds of batter onto each prepared cookie sheet, leaving 3 inches between them. Flatten mounds into 2-inch rounds. Bake on lower and middle racks of oven until cookies rise and then flatten slightly, about 20 minutes; switch cookie sheets halfway through baking. Let cookies cool for 10 minutes, then slide parchment paper onto racks and let cookies cool completely. Line cookie sheets with fresh parchment to bake remaining cookies.