Description
Indulge in the rich, decadent taste of these double chocolate chip cookies, perfect for any occasion.
Ingredients
- 1 ¼ cup (175g) all purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon (9g) cornstarch
- ½ cup (110g) unsalted butter, room temperature
- ¾ cup (180g) light brown sugar
- ¼ cup (53g) granulated sugar
- 1 large egg (50g), room temperature
- 1 teaspoon (4g) vanilla extract
- 1 ½ cups (270g) chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and cornstarch.
- In a larger bowl, beat the butter, light brown sugar, and granulated sugar until smooth and slightly fluffy (about 3 minutes).
- Add the egg and vanilla extract, mixing until well combined.
- Slowly mix the dry ingredients into the butter mixture on low speed until just combined.
- Gently fold in 1 cup of chocolate chips into the batter.
- Scoop about 1.5 tablespoons of dough and place on the baking sheet, 2 inches apart. Flatten slightly and place remaining chocolate chips on top.
- Bake for 9-12 minutes until puffy and shiny. Allow to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies at room temperature tightly covered or in an airtight container for up to 4 days. They can also be refrigerated for 5-7 days or frozen for up to 2 months.