Chocolate Cookies
User Reviews
5.0
Chocolate Cookies
These soft and chewy double chocolate cookies, with a warm, gooey dark chocolate center, are absolutely irresistible! They're easy to make and perfect for all of the chocolate lovers out there!
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ¼ cup unsweetened cocoa powder
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chunks
Instructions
- Preheat oven to 350°F.
- Combine the flour, salt, baking soda, baking powder and cocoa in a medium mixing bowl.
- Add the room temperature butter and sugar to a large mixing bowl, or the bowl of a stand mixer.
- Cream the butter and sugar together on medium speed for 2 minutes, using an electric hand mixer or stand mixer.
- Add the eggs and vanilla extract.
- Beat on medium speed until combined.
- Add the flour mixture and beat until all of the ingredients are combined.
- Shape the dough into 1 inch balls.
- Use your thumb to press an indentation in the center of each ball of cookie dough.
- Fill the center with dark chocolate chunks and fold the dough over to cover the chocolate.
- Place the cookie dough balls 2 inches apart on a baking sheet lined with parchment paper.
- Place in the oven and bake for 9-11 minutes.
- Remove from the oven and allow the cookies to cool for 5-10 minutes before transferring them to wire racks to cool completely.
Notes
- Topping options: optionally dust the chocolate cookies with powdered sugar or top with flaky sea salt when they come out of the oven.
- Chocolate options: if you'd like, you can replace the dark chocolate chunks with milk chocolate, white chocolate or semi-sweet chocolate chips.
- Cookie storage: once baked, the cookies can be stored in an airtight container on the counter for up to 3 days. After that, they should be transfered to the refrigerator for up to 3 more days. To reheat a cookie from the refrigerator, pop it in the microwave for 20-30 seconds.
- Gluten free option: prepare the cookie dough with a gluten-free flour blend instead of all-purpose flour to make the cookies gluten free.
Cookie dough storage: cookie dough can be stored in the refrigerator for up to 2 weeks, when stored in an airtight container. After that, it should be transfered to the freezer, where it can be stored for up to 6 months.
I recommend making cookie dough balls from any extra cookie dough and storing them in a freezer-safe bag in the fridge or freezer. Since they’re already made into balls, it’s easier to pop 1, 2 or 4 onto a cookie sheet and bake immediately.
- I recommend making cookie dough balls from any extra cookie dough and storing them in a freezer-safe bag in the fridge or freezer. Since they’re already made into balls, it’s easier to pop 1, 2 or 4 onto a cookie sheet and bake immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 58mg | 2% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 171mg | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5.0
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