Description
Indulge in the rich, chocolatey goodness of double chocolate chip cookies that are soft, chewy, and bursting with chocolate flavor.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cornstarch
- ¾ cup unsalted butter, room temperature
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and cornstarch.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until just combined.
- Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
- Fold in the chocolate chips until evenly distributed.
- Using a scoop, form 1 ½ tablespoon balls of dough and place on the baking sheets, spacing them 2 inches apart.
- Flatten the dough slightly and add a few extra chocolate chips on top.
- Bake for 9 to 12 minutes until puffy and shiny. Let them cool on the baking sheet for 5 minutes before transferring to a rack.
Notes
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months.