Chocolate chip cookies. . .
just those words make me smile. But these? These ultimate double chocolate chip wonders are like a warm hug on a rainy day—or maybe more like winning the lottery of indulgence.
Imagine biting into a cookie that’s gooey, with chocolate oozing everywhere—it’s like a mini celebration in your mouth. I first made these during a power outage, and they turned out so perfectly decadent, I almost didn’t mind the dark.
Steps
- Preheat your oven to 375°F and line two baking sheets with parchment paper. In a bowl, sift together the flour, cocoa powder, baking soda, and salt to ensure even mixing.
- In a stand mixer with a paddle attachment, beat the softened butter with both sugars on medium speed until the mixture is very light and fluffy, about 3 minutes.
- Add the egg and vanilla extract to the butter mixture, beating well until everything is thoroughly combined. Be sure to scrape down the sides of the bowl as needed.
- Gradually incorporate the dry ingredients into the wet mixture while the mixer is on low speed, mixing just until everything is blended together.
- Fold in the chocolate chips gently, making sure they are evenly distributed throughout the dough.
- Scoop dough into 1½ tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets. Bake for 10 minutes, then let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Ingredients
- 1 cup all-purpose flour (120g)
- ? cup natural unsweetened cocoa powder (33g)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened (113g)
- ½ cup light brown sugar (110g)
- ? cup granulated sugar (66g)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips or dark chocolate chunks/chopped bars (180g)
Nutritional Values
Calories: 3144kcal | Carbohydrates: 384g | Protein: 48g | Fat: 168g | Saturated Fat: 96g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 48g | Trans Fat: 24g | Cholesterol: 432mg | Sodium: 1848mg | Potassium: 1848mg | Fiber: 24g | Sugar: 240g | Vitamin A: 3192IU | Calcium: 312mg | Iron: 24mg
FAQ
- Why do my cookies turn out flat?
- Flat cookies can result from several issues. Too much sugar or insufficient flour can cause the cookies to spread when baked, as the sugar melts. It’s beneficial to use a kitchen scale for precise measurements. Additionally, avoid greasing the baking sheet, as the oil promotes spreading. Use a silicone baking mat instead to support even browning and reduce spreading. Also, expired baking soda can lead to flat cookies.
- Is it possible to freeze the cookie dough?
- Yes, freezing cookie dough is a great way to have fresh cookies anytime. Portion the dough using a cookie scoop onto a lined sheet pan and freeze them in a single layer. Once frozen, transfer the dough balls to a freezer-safe bag. They can be stored in the freezer for up to 3 months. You can bake the dough directly from frozen, just extend the baking time by about a minute.
- How should I store baked cookies?
- Store leftover cookies in an airtight container at room temperature, where they’ll stay fresh for up to 5 days. Alternatively, you can freeze them for up to 2 months. Ensure the cookies have cooled to room temperature before storing them to prevent sogginess.
- Can I use different types of chocolate chips in this recipe?
- Absolutely! You can mix in your preferred chocolate chips, such as milk, white, or ruby chocolate. For a unique twist, consider swapping half of the chocolate chips for peanut butter chips.
- What should I do if my brown sugar is hard?
- If your brown sugar has hardened, there’s no need to worry. You can soften it easily, ensuring it remains moist for the best cookie texture. There are various methods to soften it, such as microwaving it briefly with a damp paper towel or using a slice of bread in an airtight container.
Tips
- Use a cookie scoop to ensure uniform cookie sizes, which helps them bake evenly.
- Soften and moisten your light brown sugar for optimal cookie texture. If it has hardened, you can easily soften it using various methods.
- Always line your baking sheet with parchment paper or a silicone mat to prevent sticking and ensure even baking.
- Experiment with different chocolate chips, such as milk, white, or ruby chocolate, and consider adding peanut butter chips for a unique flavor twist.
Equipment
- Stand mixer with paddle attachment
- Cookie scoop
- Silicone baking mat
- Wire cooling rack
- Kitchen scale
