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Double Chocolate Cookies

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Double Chocolate Cookies are a rich and indulgent treat made with cocoa powder and chocolate chips, creating a perfect balance of textures with a crispy exterior and soft, chewy interior. These cookies are sure to satisfy every chocolate lover’s cravings.

Ingredients

  1. 1 cup all-purpose flour
  2. 1/2 cup unsweetened cocoa powder
  3. 1/2 tsp baking soda
  4. 1/4 tsp salt
  5. 1/2 cup unsalted butter, softened
  6. 1/2 cup granulated sugar
  7. 1/2 cup brown sugar, packed
  8. 1 tsp vanilla extract
  9. 1 large egg
  10. 1 cup semi-sweet chocolate chips (or dark chocolate chips)
  11. 1/2 cup chopped chocolate (optional, for extra chunks)

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

  1. Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  2. Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy (about 2-3 minutes).
  3. Add egg and vanilla: Add the vanilla extract and egg to the butter mixture and beat until well combined.
  4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Add chocolate chips: Stir in the chocolate chips and chopped chocolate (if using) until evenly distributed throughout the dough.
  6. Scoop and shape dough: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake the cookies: Bake for 10-12 minutes, or until the edges are set, but the centers are still slightly soft. The cookies will firm up as they cool.
  8. Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  1. If the dough feels too soft to handle, chill it in the refrigerator for 15-30 minutes before baking.
  2. For a softer texture, add an extra egg yolk to the dough.
  3. If you prefer a sweeter cookie, consider increasing the sugar or using milk chocolate chips.

Nutrition

Find it online: https://thefamilycooking.com/double-chocolate-cookies-2/