These double chocolate cookies are easy to make, bake up super soft and chewy, and are bursting with extra chocolate chips.
¼C + ⅛ C unsweetened cocoa powder
½ t baking soda
½ t salt
¾ C light brown sugar
½ C sugar
½ C unsalted butter, softened
1t vanilla extract
1 egg, room temperature
½ C semisweet chocolate chips
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In the bowl of a stand mixer, fitted with the paddle attachment, cream together the sugars and butter until light and fluffy. Scrape down the bowl with a spatula to ensure everything is incorporated.
Add the egg, vanilla extract, and milk, mixing until well combined.
Gradually add the dry ingredients—scraping down the bowl after the last addition to make sure all your ingredients are incorporated.
Turn off the mixer and gently fold in the chocolate chips.
Refrigerate your dough for about an hour.
Preheat the oven to 375 degrees. Line a half sheet pan with parchment or a silicone mat and scoop out your dough. It’ll be thick. I use use a 40 (1 ½ T) scoop and get about 22 cookies.
Bake for about 7 minutes. Keep an eye on them though, you don’t want them to dry out.
Let them cool slightly before transferring to a wire rack and allowing them to cool for another 10 minutes.
Find it online: https://elysecreates.com/double-chocolate-cookies/