Ingredients
- 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
Instructions
- 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.
Recipe Notes
Dough balls can be frozen in a ziploc bag. When ready to bake, bake from frozen.
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