Double Chocolate Chip Cookies
Double Chocolate Chip Cookies are the best chocolate chip cookies with cocoa powder for an extra chocolatey cookie! These easy cookies are SO good that everyone loves to bake them - with extra chocolate chips!
- 1 large egg
- 1/4 teaspoon of salt
- 3/4 cup packed brown sugar
- 1 cup spooned and leveled all-purpose flour
- 1 cup of chocolate chips
- 10 tbsp unsalted butter, softened (1 stick plus 2 tbsp)
- 2/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 cup granulated sugar
- 1 1/2 teaspoons of vanilla
First, whisk together the flour, cocoa, baking soda and salt.
Then, in a large bowl, beat together butter and sugars until fluffy.
Add the egg and vanilla and continue to mix until well combined. Turn off the mixer and scrape the sides of the bowl.
Slowly stir in dry ingredients on low speed until incorporated.
Turn off the electric mixer and add the chocolate chips. I usually reserve about 1/4 cup of the chocolate chips for sprinkling on top.
Cover the bowl with plastic wrap and refrigerate in the refrigerator for at least 3 hours or up to 48 hours.
When ready to bake, preheat the oven to 350 ° F. Line 2 cookie sheets with parchment paper or silicone baking mat. Take the dough out of the refrigerator for 10 to 15 minutes to warm it slightly.
Form 3 tablespoon balls and place them 3 inches apart on baking sheets. (Or form 1-1.5 tbsp balls and space them 2 inches apart).
Bake cookies for 11 to 13 minutes until top is just set (or 8 to 10 minutes for small cookies). Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack to continue cooling. While the cookies are coming out of the oven, optionally sprinkle the top of each cookie with a few more chocolate chips. Happy Cooking Time.