Double Chocolate Chip Cookies
Soft, chewy, and intensely chocolatey cookies packed with melty chocolate chips for the ultimate double chocolate experience.
Equipment
Ingredients
Cookie Dough
unsalted butter (softened)
113 g
light brown sugar (packed)
150 g
granulated sugar
50 g
large egg
1 piece
vanilla extract
7.5 ml
all-purpose flour
130 g
unsweetened cocoa powder
30 g
baking soda
2.5 g
salt
3 g
chocolate chips
170 g
Instructions
Cream butter and sugars
Cream softened butter with both sugars until light and fluffy.
Add egg and vanilla
Beat in the egg and vanilla extract.
Mix dry ingredients
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Combine wet and dry ingredients
Add the dry ingredients to the wet ingredients and mix just until combined.
Fold in chocolate chips
Fold in chocolate chips to distribute evenly throughout the dough.
Chill the dough
Chill the dough for 30-60 minutes. This step is crucial to prevent excessive spreading.
Shape the cookies
Scoop about 2 tablespoons of dough for each cookie, roll into balls, and place on parchment-lined baking sheet with ample spacing.
Bake the cookies
Bake at 175°C for 9-11 minutes until edges are set and centers remain soft.
Cool the cookies
Cool for 5-10 minutes before transferring to a wire rack or plate.
Original recipe
Storage
Store in airtight container. Frozen cookies can be baked directly from frozen, adding 2-3 minutes to bake time
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