These chewy double chocolate chip cookies have a rich chocolate taste, are filled with chocolate chips and melt in your mouth because they’re so soft. No dry cookie crumbs here. Just thick, puffy, pillowy soft chocolate cookies oozing with chocolate chips.
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- 1 cup all-purpose flour , spooned and leveled
- 2/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter , softened (1 stick plus 2 tablespoons)
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg , room temperature
- 1 1/2 teaspoons vanilla
- 1 1/4 cup chocolate chips
Whisk together the flour, cocoa, baking soda, and salt.
In a large bowl beat together the butter and sugars together.
Add the egg and vanilla and continue mixing until combined. Turn off the mixer and scrape down the sides of the bowl.
Slowly mix in the dry ingredients on low speed until incorporated.
Turn off the electric mixer and stir in the chocolate chips. I usually reserve about 1/4 cup of chocolate chips for sprinkling on top.
Cover with cling film and chill in the refrigerator for at least 2 hours or up to 48.
When ready to bake, preheat the oven to 350F degrees. Take the dough out of the fridge for 10-15 minutes to warm up slightly.
Form dough into balls 2-3 tablespoons in size and flatten slightly. Place 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat.
Bake cookies for 10-12 minutes until the tops are just set. Remove from oven and let cool on the tray for 5 minutes before transferring to a wire rack to continue cooling.
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