Description
Chewy, soft, and bursting with chocolate in every bite, these double chocolate cookies are a rich and comforting treat that comes together in no time no chilling required!
Ingredients
Units
Scale
- 1/2 cup (113g) unsalted butter, room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg + 1 large egg yolk (76g total), room temperature
- 1 Tbsp (12g) vanilla extract or vanilla bean paste
- 1 cup (125g) all-purpose flour
- 1/2 cup (50g) dark or Dutch-processed cocoa powder
- 1 Tbsp (8g) cornstarch
- 1 tsp (6g) baking soda
- 1/2 tsp (3g) fine salt
- 1 1/4 cups (220g) milk or dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
- In a large bowl, beat butter, granulated sugar, and brown sugar on medium-high until light and fluffy (2–3 minutes).
- Add egg, yolk, and vanilla, and mix until fully combined.
- In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture in two additions, mixing on low until just combined.
- Fold in chocolate chips with a spatula.
- Scoop 1 1/2 Tbsp-sized dough balls and place 2 inches apart on baking sheets (about 24 cookies).
- Bake one sheet at a time for 11–12 minutes; cookies will appear slightly underdone in the center.
- Let cool on pan for 15 minutes, then transfer to a wire rack. Optionally sprinkle with flaky sea salt while warm.
Notes
Store in an airtight container at room temp for up to 1 week or freeze for 3 months. Microwave for 10–12 seconds or reheat in oven at 300°F for 5 minutes to revive softness. Use quality chocolate and room temp ingredients for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg