Double Chocolate Chip Cookies

Being a first time baker, I kept on looking for easy to do desserts online. I found this Double Chocolate Chip Cookies and I loved it! It's one of the first recipes I've learned to bake. I didn't have a oven back then, so I had to borrow my sister-in-law's oven.  I remade this recipe for n times and it never gets old. It's really chewy and the amount of sweetness is just right.

I think this recipe is the perfect first post for my blog because it's easy to replicate. A double chocolate chip cookie. Because why not, right?  It's a bit different from the traditional chocolate chip cookies. Just look at the ridges; it gives a unique presentation to it.

Chewy Double Chocolate Chip Cookies
Ingredients:
1 1/4 cup caster sugar
1/2 cup brown sugar
1/2 tsp salt
1 1/2 cups cocoa powder
1 cup (2 sticks) butter (softened)
2 1/4 cups flour
2 eggs
1 tsp baking soda
1 tsp vanilla
1 tbsp oil
(around) 3 cups chocolate chip cookies
1-3 tbsp milk (you might need more depending on your preference)

Instructions:

1. Preheat oven to 180ºC
2. In a large bowl, cream together vanilla, caster sugar, brown sugar, eggs, and butter. Mix until fluffy.
3. Sift together flour, salt, cocoa powder, and baking soda in a medium bowl. 
4. Slowly incorporate dry ingredients to wet ingredients. If the mixture is too dry, add enough milk to make it easier to mix.
5. Scoop about 1/2 tbsp of cookie mixture and roll it into a ball. Place it on a silicone baking mat. If you don't have this, place the cookie balls into a baking pan lined with parchment paper. 
6. Flatten each ball with a fork.
7. Bake the cookies for 8 to 10 minutes.
8. Take out the cookies and let it cool for about 15 minutes in a wire rack before serving.

Recipe adapted from WikiHow.

I've also tried a version where I used white chocolate chips. Hey, it's still chocolate - so it still counts as "double chocolate" chip cookies, right?