Double Chocolate Chip Cookies
User Reviews
4.9
Double Chocolate Chip Cookies
Description
This Double Chocolate Chip Cookies recipe uses all-purpose flour mixed with unsweetened cocoa powder, baking powder, baking soda, and salt as the dry base. The wet ingredients involve creaming softened butter with granulated and brown sugars, then adding egg and vanilla extract. Incorporating the dry ingredients gradually prevents overmixing, preserving tenderness. Semi-sweet or milk chocolate chips add texture and bursts of chocolate.
The dough is refrigerated before baking, which helps maintain cookie shape and intensify flavors. Baking at 375°F for about 12 to 15 minutes develops a set edge and soft center. Cooling on the baking sheet a few minutes before transferring prevents breakage.
These cookies provide intense chocolate flavor with a balance of bitter cocoa and sweet chips. They're ideal for satisfying chocolate cravings or sharing as indulgent snacks or desserts.
Make-ahead and freezing tips allow the dough or baked cookies to be stored up to 3 days or frozen up to 3 months for convenience.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder unsweetened
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- ¼ teaspoon salt
- 3/4 cups butter , softened
- 1/2 cup granulated sugar
- 3/4 cups light brown sugar , firmly packed
- 1 egg , room temperature
- 1 teaspoon vanilla extract
- 1 cup chocolate chips , semi-sweet or milk chocolate
Instructions
- Preheat oven to 375 F. Line a cookie sheet with parchment paper or silplat mat.
- Dry ingredients: flour, cocoa powder, baking powder, baking soda and salt in medium bowl; set aside.
- Wet ingredients: butter, sugar and brown sugar in a separate mixing bowl and beat for a few minutes until creamed together. Add egg and vanilla and mix until combined.
- Combine: Gradually mix in the flour mixture until combined. Stir in chocolate chips.
- Refrigerate: Cover bowl and refrigerate dough for 30 minutes (or up to 3 days stored in an air-tight container).
- Scoop dough using a 1/4 cup measuring cup to make them uniform in size. Place on a baking sheet 2 inches apart.
- Bake for 12 to 15 minutes or until set around the edges (don't over bake!). Allow to cool for several minutes on the baking sheet before transferring to a wire rack to cool completely
Notes
- The dough can be prepared and stored refrigerated in an airtight container for up to 3 days before baking.
- Freeze cookie dough for up to 3 months, and similarly freeze baked cookies in a freezer-safe container for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 216mg | 9% |
| Potassium | 115mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 408IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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