Double Chocolate Chip Cookies
Double Chocolate Chip Cookies
I made this a while ago and they were so good but I forgot to pin the recipe! So I had to find a new recipe and these turned out even better. I’ve never been a huge chocolate cookie dough fan but these are so good. I add sea salt to cut the sweetness and now I have to stop myself from eating half the batch in one day. A bonus with this recipe is it doesn’t require chill time! So you can whip these up any time you have a chocolate craving.
See above for how the cookies should look before going into the oven, be careful to not smush them too much or they will spread too thin.
INGREDIENTS
3/4 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 1/2 tsp. vanilla extract
1 1/2 cup all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
2 tsp. sea salt
YIELD
2 dozen
TIME
Prep - 20 minutes
Bake - 10 minutes
TOOLS
2 large bowls
Stand or hand mixer
Baking sheets and cooling racks
Cookie scoop (optional)
DIRECTIONS
Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone mats.
In the bowl of a stand or hand mixer, cream together the butter and both sugars for 2 minutes until light and fluffy. Add in egg and vanilla and beat for an additional minute.
In a separate bowl mix together the flour, cocoa, baking soda, and salt. Add the flour mixture to the wet ingredients and beat on low until just combined.
Set aside some chocolate chips to add to the tops of the cookies. Fold the rest of the chocolate chips into the dough.
Use a cookie scoop or tablespoon to spoon the dough on the baking sheet. Flatten the balls slightly with your hand. Add the extra chocolate chips to the top of each cookie and sprinkle sea salt over them.
Bake for 9-10 minutes. It’s difficult to tell if these cookies are done because you can’t see if they brown. They will still be doughy when you take them out so allow them to cool on the sheet for a few minutes until you transfer to a cookie rack. The best way to check if they’re done is to look at the bottoms once they’ve cooled.
Recipe adapted from Cooking with Karli.
