Double Chocolate Cookies
Indulge in these rich, fudgy, and intensely chocolatey cookies that satisfy any sweet tooth.
Ingredients
- •1 cup all-purpose flour (125g)
- •1/2 cup unsweetened cocoa powder (50g)
- •1/2 teaspoon baking soda
- •1/4 teaspoon salt
- •1/2 cup unsalted butter, softened (115g)
- •1/2 cup granulated sugar (100g)
- •1/2 cup packed light brown sugar (100g)
- •1 large egg
- •1 teaspoon vanilla extract
- •1 cup semi-sweet chocolate chips (180g)
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- 2
In a large bowl, use a hand mixer to beat the softened butter, granulated sugar, and brown sugar together on medium speed until smooth and creamy.
- 3
Add the egg and vanilla extract to the butter mixture and beat until thoroughly combined.
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined and no flour pockets remain.
- 5
Gently fold in the semi-sweet chocolate chips using a spatula.
- 6
Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to prevent the cookies from spreading too flat.
- 7
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- 8
Scoop rounded tablespoons of dough and roll them into balls, placing them about 2 inches apart on the prepared baking sheet.
- 9
Bake for 9 to 11 minutes until the edges are set and the centers still look slightly soft.
- 10
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef tips
- For a dairy-free pareve version, substitute the butter with an equal amount of solid coconut oil or plant-based margarine.
- You can freeze the unbaked cookie dough balls for up to 2 months; bake straight from frozen, just add 1-2 extra minutes to the baking time.
- Store cooled cookies in an airtight container at room temperature for up to 4 days to keep them soft and chewy.
✅ How it should turn out
The finished cookies should have a crinkled, shiny top with crisp edges and a soft, deeply fudgy, chocolate-packed center.