Chocolate Chocolate Chip Cookies
User Reviews
5
Chocolate Chocolate Chip Cookies
Description
The cookie dough combines melted butter with packed brown sugar, creating a molasses-like undertone that complements the cocoa powder blended into the flour. Adding both an egg and an extra yolk increases the fat content, which improves chewiness and flavor depth. The semisweet chocolate chips fold in chunks of melty sweetness throughout the batch. Baking at moderately high heat for 8 to 11 minutes sets the edges while preserving a soft middle.
After baking, letting cookies cool on the baking sheet allows residual heat to finish the set without overbaking. The texture of the finished cookies balances tender chew and a slight firmness at the edges. The recipe suggests carefully measuring ingredients and hand mixing to avoid overworking the dough, which could toughen the cookies.
These cookies are suitable for snack or dessert and can be made with various degrees of chocolate sweetness by substituting different types of chocolate chips or chopped baking chocolate. Cooling completely before storage is recommended to preserve texture.
Ingredients
- 1 cup butter 226 g
- 1 1/2 cups brown sugar packed, 320 g
- 1 egg large egg plus 1 yolk
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour 300 g
- 1/2 cup unsweetened cocoa powder 42 g
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt or scant 1/2 tsp. table salt
- 10 ounce semisweet chocolate chips package
Instructions
- Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.
- Melt butter in a heavy saucepan.
- Add brown sugar to a large bowl.
- Pour melted butter over sugar.
- Stir to combine butter and sugar. Let stand 5 minutes.
- Add egg and egg yolk; stir to combine.
- Stir in vanilla extract.
- Add flour, cocoa powder, baking soda, and salt. Stir until just combined.
- Stir in chocolate chips.
- Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
- Bake for about 8-11 minutes, or until the edges of the cookies are set.
- Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.
Notes
- Weigh or properly aerate and level ingredients for accurate measurement to avoid dry or crumbly texture.
- Chocolate chips can be replaced with chopped semisweet, bittersweet, or milk chocolate to customize sweetness.
- Mix the dough by hand rather than with a mixer to maintain desired texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 156kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 19mg | 6% |
| Sodium | 133mg | 6% |
| Potassium | 42mg | 1% |
| Sugar | 13g | 26% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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