Double Chocolate Chip Cookies

These amazing cocoa and chocolate chip cookies are delicious, and relatively easy.

cookies
dessert
Published

October 17, 2023

Note that the dough should ideally chill for three hours before baking.

Ingredients

  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated white sugar
  • 1/2 cup packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 tsp pure vanilla extract
  • 1 cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 Tbsp milk
  • 1 1/4 cups semi-sweet chocolate chips

Directions

  • Beat the 1/2 cup butter, 1/2 cup granulated white sugar, 1/2 cup brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes.
  • Add the 1 egg and 1/2 tsp vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
  • In a separate bowl, whisk the 1 cup flour, 2/3 cup cocoa powder, 1 tsp baking soda together until combined.
  • With the mixer running on low speed, slowly pour into the wet ingredients.
  • Beat on low until combined. The cookie dough will be quite thick.
  • Switch to high speed and beat in the 1 tbsp milk, and then the 1 1/4 cup chocolate chips. The cookie dough will be sticky and tacky.
  • Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
  • Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
  • Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
  • Scoop and roll dough, a heaping 1.5 tbsp in size, into balls. To ensure a thicker cookie, make the balls taller than they are wide (almost like a cylinder or column).
  • Arrange 2-3 inches apart on the baking sheets. The cookie dough is certainly sticky, so wipe your hands clean after every few balls of dough you shape.
  • Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
  • Cool cookies for 5 minutes on the baking sheet. Transfer to a cooling rack to finish cooling.

From Sally’s Baking Recipes