Double Chocolate NYC Cookies
Double Chocolate NYC Cookies
Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chunks
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, whisk together the melted unsalted butter, granulated sugar, and light brown sugar until well combined and smooth.
⏱️ 2 min
- 3
Beat in the large egg and vanilla extract until the mixture is light and fluffy, about 1 minute.
⏱️ 1 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
⏱️ 2 min
- 6
Fold in the semi-sweet chocolate chips and milk chocolate chunks until evenly distributed throughout the dough.
⏱️ 1 min
- 7
Divide the dough into 4 large, equal-sized balls (about 1/2 cup each). Place them on the prepared baking sheet, leaving plenty of space between them as they will spread.
⏱️ 3 min
- 8
Bake for 12-15 minutes, or until the edges are set and slightly golden, but the centers still look soft and gooey. Do not overbake for that signature chewy texture.
⏱️ 15 min•🌡️ 375
- 9
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm for the best experience!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Double Chocolate NYC Cookies
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chunks
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, whisk together the melted unsalted butter, granulated sugar, and light brown sugar until well combined and smooth.
⏱️ 2 min - 3
Beat in the large egg and vanilla extract until the mixture is light and fluffy, about 1 minute.
⏱️ 1 min - 4
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
⏱️ 2 min - 6
Fold in the semi-sweet chocolate chips and milk chocolate chunks until evenly distributed throughout the dough.
⏱️ 1 min - 7
Divide the dough into 4 large, equal-sized balls (about 1/2 cup each). Place them on the prepared baking sheet, leaving plenty of space between them as they will spread.
⏱️ 3 min - 8
Bake for 12-15 minutes, or until the edges are set and slightly golden, but the centers still look soft and gooey. Do not overbake for that signature chewy texture.
⏱️ 15 min•🌡️ 375 - 9
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm for the best experience!
⏱️ 5 min