Double Chocolate Cookies
The first batch I tested barely had time to cool before the tray was empty. The double hit of chocolate made these an instant favorite in my kitchen.
Equipment
- Mixing Bowls
- Electric mixer
- Baking sheets
Ingredients
Cookie Dough
- 120 g softened butter
- 150 g sugar
- 1 egg
- 1 tsp vanilla extract
- 140 g all-purpose flour
- 40 g cocoa powder
- 1 tsp baking soda
- 1 pinch salt
- 150 g chocolate chips
Instructions
- Cream the softened butter and sugar together using a mixer until the mixture is light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined. Do not overmix.
- Gently fold in the chocolate chips.
- Scoop the dough onto baking sheets lined with parchment paper. Bake at 175°C (350°F) for 10 to 12 minutes.
Notes
These cookies are best when slightly underbaked, giving you a gooey center. Let them cool on the baking sheet for a few minutes before moving them to a wire rack.
By Emily Mitchell, Efficiency & Testing Coordinator at Recipes by Betty.