Soft-baked double chocolate cookies

These are definitely the best chocolate chip cookies I've ever made! Crisp on the outside and soft-n-chewy on the inside......just the way it's meant to be! I've been hunting for the perfect soft-baked cookies recipe since ages, but just wasn't able to find one that was chewy enough. Finally, I managed to get it right; by looking at several recipes online and borrowing a little from all of them.

This is just what I was looking for! Double chocolate - cocoa and chocochips - makes the cookie even better. And the mix of sugars gives it a lovely crunch. So easy and quick to put together, these cookies will make you never want to buy ready-made cookies again. Ever! So go try them this instant! You will not regret it. I promise.

For 20 large cookies:

1 cup brown sugar

1/2 cup sugar

1 cup butter

2 cups flour

1/4 cup cocoa powder

1/2 tsp baking soda

1/4 tsp salt

2 tsps vanilla extract

2 eggs (I used 2 tsps egg replacer powder)
2 tbsps milk

2 cups chocolate chips

Preheat the oven to 180 degrees C. Line a baking sheet with parchment paper or silver foil.

Beat the sugars and butter until soft and fluffy. In a separate bowl, mix the flour, cocoa powder, salt, and baking soda. Add the vanilla, milk, and the eggs to the butter and sugar. Mix well. Fold the flour mixture into the wet mixture slowly. When you have an evenly mixed dough, add the chocochips and mix gently.

Scoop a large spoon of dough into your hand and roughly shape into a round. Place it on the lined baking sheet. Similarly make more rounds and place on the sheet, about 2 inches apart. Bake for just 7-8 minutes. The cookies might look uncooked but just let them cool down for 30 minutes to reach the desired softness. If you bake them more, you'll end up with crisp cookies. After cooling, store in an airtight jar. 

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