American•indulgent

Double Chocolate Chip Cookies

Irresistibly decadent and full of chocolatey flavor, these double chocolate cookies are perfect for chocolate lovers!

Ingredients

Quantities are shown as originally provided.

1 cup all-purpose flour ((120g))
⅓ cup natural unsweetened cocoa powder ((33g))
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter (softened, (113g))
½ cup light brown sugar ((110g))
⅓ cup granulated sugar ((66g))
1 large egg
2 teaspoons vanilla extract
1 cup semisweet chocolate chips (or dark chocolate chunks or chopped bars (180g))

1
Preheat oven to 375F. Line two baking sheets with parchment paper.
2
In a bowl, sift together flour, cocoa powder, baking soda, and salt.
3
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars on medium speed until very light and fluffy, about 3 minutes.
4
Add egg and vanilla and beat until well combined, scraping down the sides of the bowl as needed.
5
With the mixer on low speed, gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips.
6
Scoop 1½ tablespoon-sized balls of dough on the cookie sheet, place about 2 inches apart.
7
Bake for 10 minutes or until cookie edges are firm and the center appears dry. Let cool on the sheets for 5 minutes. Transfer to wire racks to continue cooling. Store baked cookies in an airtight container for up to 5 days.