Double Chocolate Chip Cookies
Ingredients
Wet Ingredients
-
½
cup
unsalted butter, softened to room temperature
-
½
cup
granulated sugar
-
½
cup
packed light or dark brown sugar
-
1
large
egg, at room temperature
-
1
teaspoon
pure vanilla extract
-
1
tablespoon
milk (any kind, dairy or non)
Dry Ingredients
-
1
cup
all-purpose flour (spooned & leveled)
-
⅔
cup
natural unsweetened cocoa powder
-
1
teaspoon
baking soda
-
⅛
teaspoon
salt
Chocolate Chips
-
1¼
cups
semi-sweet chocolate chips, plus a few more for optional topping
Instructions
- Chill the cookie dough for at least 3 hours, preferably overnight.
- Beat the butter, granulated sugar, and brown sugar until fluffy.
- Add the egg and vanilla extract, and mix until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until combined.
- Beat in the milk and then the chocolate chips.
- Allow the dough to sit at room temperature for 10-20 minutes before shaping.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop and roll the dough into balls, placing them on the baking sheets.
- Bake for 11-12 minutes until the edges are set but the centers are soft.
- Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
20-22 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
50mg
Cholesterol
20mg
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