Small Batch Double Chocolate Chip Cookies
Chewy deep, rich chocolate cookie packed with milk chocolate. These are made with just one egg white and dutch process cocoa for a rich chocolate taste.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 tablespoons unsalted butter (57g)
- ½ cup granulated sugar (100g)
- ½ teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- 1/4 tsp baking soda
- 1 large egg white (35g)
- ¼ cup dutch process cocoa (25g)
- ⅓ cup plus 1 tablespoons bread flour or high protein all-purpose flour (65g)
- 100 g milk chocolate
- Sea salt for sprinkling
Instructions
- 1
In a small bowl, using a hand mixer, beat the butter, sugar, vanilla and salt for 2-3 minutes.
- 2
Add the egg white and beat for one minute.
- 3
Add the baking soda, flour and dutch process cocoa and beat to combine.
- 4
Fold in the chopped chocolate (including the small bits!).
- 5
Cover the bowl with plastic wrap and set in the fridge overnight, or at least four hours.
- 6
Preheat oven to 350. Prepare a cookie sheet with parchment paper.
- 7
Drop cookies by a heaped 1 1/2 tablespoon onto cookie sheet.
- 8
Sprinkle with sea salt and stick the tray in the freezer for 5-10 minutes (this to help minimize spreading).
- 9
Bake for 13 minutes, let completely cool before moving.