Double Chocolate Chip Cookies
These super fudgy cookies have double the chocolate for double the fun! Cocoa and semisweet chocolate are woven together in a chewy-sweet, vanilla-scented batter. You can't stop at just one!
Servings 24 cookies
Calories 131kcal
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 1 stick unsalted butter, softened to room temperature
- 1/2 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 375 degrees. Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Mix with a fork or whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars together light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
- Beat in the egg and vanilla. With the mixer on low speed, gradually beat in the flour mixture until just combined; do not over-mix. Beat in the chocolate chips until just blended.
- Using a cookie scoop or heaping tablespoon, drop the cookies onto the prepared pans, about 2 inches apart.
- Bake for 9 to 10 minutes, or until the edges of the cookies are firm and the center appears dry to the touch.
- Cool the cookies on the pan, on a wire rack, for 5 minutes.
- Transfer the cookies to wire racks to cool completely.
- Store leftover baked cookies in an airtight container for up to 7 days.
Nutrition
Calories: 131kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 82mg | Potassium: 77mg | Fiber: 1g | Sugar: 10g | Vitamin A: 132IU | Calcium: 13mg | Iron: 1mg