Description
These double chocolate chip cookies offer an intensely rich and fudgy experience, perfect for true chocolate lovers. By combining high-quality Dutch-processed cocoa with melted butter and premium semi-sweet morsels, this recipe achieves a superior chewy texture with soft, moist centers. The chilling process ensures professional-grade results, making these decadent cookies the perfect treat for any dessert craving.
Ingredients
1.5 cups all-purpose flour
0.5 cup Dutch-process cocoa powder
0.5 cup unsalted butter, melted and cooled
0.5 cup granulated sugar
0.5 cup brown sugar
1 large egg, room temperature
1 tsp vanilla extract
0.5 tsp baking soda
0.25 tsp salt
1.5 cups semi-sweet chocolate chips
Instructions
Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl until no lumps remain.
Combine the melted butter, granulated sugar, and brown sugar in a large mixing bowl until smooth.
Add the egg and vanilla extract to the butter mixture and beat until the texture is creamy.
Fold the dry ingredients into the wet mixture slowly using a rubber spatula.
Incorporate the chocolate chips once the dough begins to come together.
Chill the dough in the refrigerator for thirty minutes to solidify the fats.
Preheat oven to 350°F and bake for 12 minutes.
Notes
Ensure butter is cooled after melting to prevent curdling the egg. Chilling the dough is essential to prevent excess spreading. Store in an airtight container for up to 5 days.
- Prep Time: 15
- Cook Time: 12
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 14g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg