Double Chocolate Cookies
Chewy, rich chocolate cookies with white chocolate chips studded throughout.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 25 servings
- Difficulty
- MEDIUM
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, 1 stick, softened
- 1/2 tsp vanilla extract
- 1 egg
- 1 cup all-purpose flour, + 2 tbsp
- 6 tbsp unsweetened cocoa powder
- 1/2 tsp salt
- 1/3 cup white chocolate chips
- 1/3 cup semisweet chocolate chips
Instructions
- 1
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. Beat the butter and sugars together until light and fluffy.
- 2
Add the egg and vanilla extract in and mix until combined.
- 3
Sift the flour, cocoa powder and salt (and baking soda, if using - see note at end); add these to the wet ingredients. Mix just until all of them are incorporated.
- 4
Stir in the chocolate chips. Use a tablespoon size melon/ice cream scooper to scoop out balls of cookie dough. Roll the cookie dough balls to create perfectly smooth, round balls. Place 9 balls of dough on your baking sheet, spreading them out from each other.
- 5
Bake the cookies for 13 to 15 minutes, just until the tops are slightly cracked. Let the cookies rest on the baking sheet for another 3 to 4 minutes before transferring them to a wire cooling rack.