Double Chocolate Cookies
Double Chocolate Cookies
Ingredients
For the Cookies
- 1 cup all-purpose flour
- 1/2 cup cocoa powder, unsweetened
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips, or chunks
Instructions
- 1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, cocoa powder, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 3 min
- 6
Fold in the chocolate chips (or chunks) until evenly distributed throughout the dough.
⏱️ 2 min
- 7
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. For best results, use a cookie scoop.
⏱️ 5 min
- 8
Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Do not overbake.
⏱️ 12 min•🌡️ 350
- 9
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Double Chocolate Cookies
Ingredients
For the Cookies
- 1 cup all-purpose flour
- 1/2 cup cocoa powder, unsweetened
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips, or chunks
Instructions
- 1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, cocoa powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 3 min - 6
Fold in the chocolate chips (or chunks) until evenly distributed throughout the dough.
⏱️ 2 min - 7
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. For best results, use a cookie scoop.
⏱️ 5 min - 8
Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Do not overbake.
⏱️ 12 min•🌡️ 350 - 9
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 10 min