Ingredients
2-1/4 cups all-purpose flour, divided1 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon baking soda1/2 cup baking cocoa1 cup packed brown sugar1/2 cup sugar3/4 cup semisweet chocolate chips3/4 cup white baking chipsADDITIONAL INGREDIENTS:3/4 cup butter, melted and cooled3 large eggs, room temperature3 teaspoons vanilla extract
Preparation
In a small bowl, whisk 1-1/4 cups flour, baking powder, salt and baking soda. In another bowl, whisk cocoa and remaining flour. In an airtight 5-cup or larger container, layer half of flour mixture and half of cocoa mixture; repeat. Layer sugars and chips in the order listed. Cover and store in a cool, dry place up to 3 months. Yield: 1 batch (about 5 cups).
To prepare cookies: Preheat oven to 350°. In a large bowl, beat butter, eggs and vanilla until well blended. Add cookie mix; mix well.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until firm, 12-14 minutes. Remove from pans to wire racks to cool. Store in an airtight container.
