Description
These double chocolate cookies are easy to make, bake up super soft and chewy, and are bursting with extra chocolate chips.
Ingredients
- 1 1/2C all-purpose flour
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¼C + ⅛ C unsweetened cocoa powder
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½ t baking soda
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½ t salt
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¾ C light brown sugar
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½ C sugar
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½ C unsalted butter, softened
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1t vanilla extract
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1 egg, room temperature
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2T milk
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½ C semisweet chocolate chips
Instructions
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In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
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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.
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Add the egg, vanilla extract, and milk, mixing until well combined.
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Gradually add the dry ingredients—scraping down the bowl after the last addition to make sure all your ingredients are incorporated.
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Turn off the mixer and gently fold in the chocolate chips.
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Refrigerate your dough for about an hour.
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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.
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Bake for about 7 minutes. Keep an eye on them though, you don’t want them to dry out.
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Let them cool slightly before transferring to a wire rack and allowing them to cool for another 10 minutes.