Have you ever craved chocolate that a chocolate chip cookie couldn't satisfy? I present our Chewy Double Chocolate Chip Cookies.
Ingredient
– 1 & 1/2 cups unsalted butter room temperature– ½ cup granulated sugar– 1/2 cup light brown sugar packed– 1 large egg– 1 teaspoon vanilla extract– 1 & 1/2 cups all-purpose flour– ¾ cup cocoa powder good quality– 1 teaspoon baking soda– ¼ teaspoon salt– ¾ cup semi-sweet chocolate chips plus more for topping
Introduction
Set aside a parchment-lined sheet tray. Mix butter and sugar in a large bowl. Blend until smooth and creamy with an electric hand mixer or stand mixer bowl on low.
Step 1
Add egg and vanilla. Mix low until mixed. Set aside. In another large basin, mix dry ingredients. Mix well and add to wet components in stages.
Step 2
Continue with the next batch after beating on low until mixed. A few lumps are fine as long as materials are almost mixed. Mix in chocolate chips. Sticky batter.
Step 3
Place tightly spaced dough parts on the prepared sheet tray using a 2 tablespoon cookie scoop. Put in the fridge for at least an hour, preferably overnight.
Step 4
Heat the oven to 350°F. Put parchment on sheet trays. Form cookie dough balls. Place cookie balls at least 2 inches apart on prepared sheet trays. Do not press!
Step 5
Keep unbaked cookies in the fridge. Bake until the tops are dry and firm, 10-12 minutes (ovens vary).
Step 6
Although optional, I like to decorate with chocolate chips after baking. Cookies will have soft centers after baking. They set well and stay soft, chewy, and buttery after cooling.