Double Chocolate Chip Cookies
User Reviews
5
Double Chocolate Chip Cookies
Description
This recipe blends butter softened to room temperature with brown and granulated sugars, beaten until airy. The egg and vanilla are incorporated before mixing dry ingredients of flour, cocoa powder, baking soda, and salt along with chocolate chips. The cookie dough is portioned with a scoop, topped with extra chocolate chips, and sprinkled lightly with flaky sea salt.
Baked at 350°F, the cookies maintain a slightly underdone center while having firm, lightly set edges to balance moistness and chew. The cocoa adds deep chocolate notes complemented by the chips, while the salt contrasts sweetness subtly to heighten flavor.
These cookies work well as dessert or snack, delivering chocolate intensity without being overly dense or dry. The flaky salt finish adds an appealing texture and taste contrast.
Ingredients
- ½ cup butter 1 stick, at room temperature, unsalted
- ⅓ cup light brown sugar packed
- ⅓ cup granulated sugar
- 1 egg large
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour spooned and leveled
- ½ cup cocoa powder sifted if lumpy
- 1 teaspoon baking soda
- ½ teaspoon salt sea salt
- 1¼ cups chocolate chips plus more for topping
- sea salt for sprinkling, flaky
Instructions
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract, scraping down the sides of the bowl as needed.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt, then mix in the chocolate chips.
- Gradually add the dry ingredients to the stand mixer, mixing on low speed after each addition. After the final addition, mix until well combined.
- Use a 2-tablespoon cookie scoop to scoop the dough onto the prepared baking sheets, leaving 2 inches between cookies. Press more chocolate chips into the tops of the cookies, then sprinkle with flaky sea salt.
- Bake, one sheet at a time, for 9 to 10 minutes, or until the edges of the cookies are very lightly set. The cookies will still seem soft and underdone at this point, but they will set up more as they cool. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
User Reviews
Overall Rating
5
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