Double Chocolate Chip Cookies
User Reviews
4.9
Double Chocolate Chip Cookies
Description
These cookies incorporate all-purpose flour mixed with unsweetened cocoa powder, baking soda, and salt for structure and chocolate depth. Butter and a mixture of light brown and granulated sugar are creamed to form an airy base before adding egg and vanilla, ensuring a smooth dough with good rise. Adding chocolate chips folds in pockets of melted chocolate throughout each cookie. Scooping consistent portions onto parchment-lined sheets aids even baking.
Baking at 375°F for 10 minutes results in cookies firm at the edges with centers that appear dry but remain chewy after cooling on wire racks. This recipe advises measuring flour carefully and using room temperature ingredients for uniform texture. The cookies can store in airtight containers up to five days, keeping their moist crumb and rich flavor.
Ingredients
- 1 cup all-purpose flour (120g)
- ⅓ cup unsweetened cocoa powder 33g, natural
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened, (113g, unsalted
- ½ cup light brown sugar (110g)
- ⅓ cup granulated sugar (66g)
- 1 egg large
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips or dark chocolate chunks or chopped bars (180g)
Instructions
- Preheat oven to 375F. Line two baking sheets with parchment paper.
- In a bowl, sift together flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars on medium speed until very light and fluffy, about 3 minutes.
- Add egg and vanilla and beat until well combined, scraping down the sides of the bowl as needed.
- With the mixer on low speed, gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips.
- Scoop 1½ tablespoon-sized balls of dough on the cookie sheet, place about 2 inches apart.
- Bake for 10 minutes or until cookie edges are firm and the center appears dry. Let cool on the sheets for 5 minutes. Transfer to wire racks to continue cooling. Store baked cookies in an airtight container for up to 5 days.
Notes
- Use a cookie scoop for even-sized cookies that bake consistently.
- Ensure light brown sugar is soft and moist; hard brown sugar can be softened for best texture.
- Line baking sheets with parchment paper or silicone mats to prevent sticking and to bake cookies evenly.
- Room temperature butter and egg mix more uniformly, aiding dough consistency.
- Sift dry ingredients before mixing to avoid cocoa powder pockets and excessive mixing.
- For chewier cookies, bake at 350°F for 10 to 11 minutes instead of 375°F.
- Use a kitchen scale to measure flour accurately; fluff and level if measuring by cup.
- Chocolate chips can be varied, including milk, white, or peanut butter chips for different flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 77mg | 3% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 133IU | 3% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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