Double Chocolate Chip Cookies

Name: Double Chocolate Chip Cookies
Cook time: 30 min
Total time: 30 min
Yield: 10 servings
Ingredients: 0.1 CUP All-purpose Flour; 7.5 G Dutch Processed Cocoa Powder; 0.075 TSP Kosher Salt; 0.05 TSP Baking Powder; 0.05 TSP Baking Soda; 1 TBSP Unsalted Butter; 15 G Dark Brown Sugar; 13.3 G Granulated Sugar; 0.1 large Egg; 0.2 TSP Vanilla Extract; 0.2 CUP Chocolate Chips

These Double Chocolate Chip Cookies are deeply chocolatey with a tender, slightly chewy center and crisp edges—perfect warm from the oven. Rich cocoa and lots of chocolate chips make them an indulgent, classic treat that's worth the overnight chill for maximum flavor and texture.

These Double Chocolate Chip Cookies are deeply chocolatey with a tender, slightly chewy center and crisp edges—perfect warm from the oven. Rich cocoa ... Show more

By Jan · Original recipe·

30min

vegetarian

Method

Preheat the oven

Set the oven to 350° F and line two baking sheets with parchment paper so the cookies release easily after baking.

Whisk the dry mix

In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, kosher salt, baking powder, and baking soda until the mixture looks evenly colored and there are no cocoa clumps.

Cream the butter

In a large bowl, beat the unsalted butter with the dark brown sugar and granulated sugar until the mixture looks lighter and a little fluffy, about 2 minutes. Beat in the egg and vanilla extract until the mixture is smooth and glossy.

Make the dough

Add the dry mixture to the wet mixture and stir just until no dry streaks remain. Fold in the chocolate chips until they are evenly scattered through the dough; it should be thick and a little sticky.

Bake the cookies

Drop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between each mound. Bake for 10 to 12 minutes, until the edges look set and the centers still look soft and slightly underbaked.

Cool completely

Let the cookies rest on the baking sheet for 5 minutes so they firm up, then transfer them to a wire rack to cool completely. Serve warm for gooier centers or fully cooled for a firmer bite.