Double Chocolate Chip Cookies
Indulge in these rich double chocolate chip cookies, a chocolate lover's dream with a perfect balance of soft and slightly chewy textures.
Ingredients
For the cookie dough
- 1/2 cup unsalted butter, room temperature Use room temperature for the best texture.
- 1 cup brown sugar, packed
- 1 large egg, room temperature Room temperature is essential.
- 2 teaspoons vanilla extract
- 1/3 cup cocoa powder
- 1 teaspoon espresso powder (optional) Enhances chocolate flavor.
- 1 cup all-purpose flour Measure accurately to avoid dry cookies.
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips Use semi-sweet or dark chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a stand mixer, combine room temperature butter and packed brown sugar and beat on medium-high speed for about two minutes until light and fluffy.
- Add the egg and vanilla extract, mixing on low speed until just combined.
Mixing the Dry Ingredients
- In a separate bowl, whisk together cocoa powder, optional espresso powder, flour, baking soda, and salt.
- Gradually add the dry ingredients mixture into the butter and sugar mixture until just combined.
Baking
- Gently fold in the chocolate chips with a spatula.
- Drop dollops of dough onto your prepared baking sheet, spacing them about 2 inches apart.
- Bake for about 11 minutes until edges are firm, with slightly underbaked centers. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.
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Notes
For a fun presentation, plate cookies with powdered sugar. Pair with milk or ice cream. Cookies can be stored in an airtight container at room temperature for up to a week or frozen for up to three months.