Ingredients
½cupunsalted butter
12ozsemi-sweet chocolate chips
1½cupsall-purpose flour
¼cupunsweetened cocoa powder
½tspbaking powder
¼tspbaking soda
½tspsalt
½cuplight-brown sugar
½cupgranulated sugar
3large eggs
2tspvanilla extract
15tbspsalted butter,softened
¾cupdark-brown sugar
2cupspowdered sugar
¾cupall-purpose flour
1½tspvanilla extract
2tbsphalf and half
1cupmini semi-sweet chocolate chips
Preparation
Add the butter and semi-sweet chocolate chips to a medium saucepan, then melt over medium heat, stirring frequently.
Remove from heat, then allow to rest until cool for about 10 to 15 minutes.
In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt for 30 seconds. Set aside.
In a separate mixing bowl, using an electric hand mixer, whip together the light-brown sugar, granulated sugar, eggs, and vanilla on medium-high speed for 1 minute until pale and fluffy.
Using a rubber spatula, fold and stir in the melted chocolate mixture. Working in 3 separate batches, add ⅓ of the flour mixture, then fold just until combined.
Chill the dough for about 45 minutes, preheating the oven to 325 degrees F during the last 10 minutes of chilling.
Scoop the dough out by the heaping tablespoonfuls, shape into balls with buttered hands, then drop onto Silpat or parchment paper lined baking sheets. Space them 2 inches apart.
Bake in the oven for 12 to 13 minutes.
Remove from the oven, then allow to cool on baking sheet 5 minutes before transferring to a wire rack to cool completely.
In a mixing bowl, using an electric hand mixer, whip together the butter and light-brown sugar for 3 to 4 minutes until pale and fluffy.
Mix in the flour, then add the vanilla and half-and-half and blend until well combined.
Add in the powdered sugar, then whip until smooth, adding an additional 1 tablespoon of half and half to thin, if desired. Fold in the chocolate chips.
Sandwich two cookies with chocolate chip cookie dough frosting between, serve, and enjoy!
