Double Chocolate Chip Cookies
Ingredients
- 150 g all-purpose flour
- 50 g natural cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter
- 100 g sugar
- 100 g light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 170 g semi-sweet chocolate chips
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Instructions
- In a medium bowl, mix the flour, cocoa powder, baking soda, and salt until combined. Set aside.
- In a large bowl, add the butter and both sugars. Mix with a fork or whisk until just combined. You can also do this in a stand mixer with a paddle attachment.
- Add the egg, egg yolk, and vanilla to the butter mixture and continue to mix until fully combined. You may need to scrape down the sides of the bowl with a rubber spatula to make sure that all the ingredients are incorporated.
- Dump the flour mixture into the butter mixture. Use a rubber spatula to fold the mixture until a smooth dough forms. If you are using a stand mixer, mix on low speed until just combined.
- Scrape down the sides of the bowl. Dump in the chocolate chips and mix the dough until the chocolate chips are evenly distributed.
- Scoop and roll the dough into 1-tablespoon balls and place them on a large plate. If the dough is too soft and sticky to roll into balls, you can chill it for 15 minutes.,Cover with plastic wrap and place in the fridge to chill for at least 1 hour, up to 48 hours. You can skip the chill time, if necessary, but your cookies will come out thinner and less chewy.
- When the dough only had about 15 minutes left to chill, preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- Place the cookies on the baking sheet at least 4 inches apart from one another. You may need to bake them in batches. Bake for 12 minutes.
- Let the cookies cool on the baking sheet for 5 to 10 minutes before serving and enjoying!
Source
Original recipe: View Original