Soft Double Chocolate Chip Cookies

These double chocolate chip cookies bake up with super soft centers, chewy edges, and pools of melted milk chocolate. The dark cocoa cookie dough comes together in just a few minutes, and with a quick freeze and bake time, you can have a batch of freshly baked cookies in less than an hour!

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Servings: 28 cookies

Calories: 135 kcal per serving

Ingredients

210 grams - all-purpose flour
31 grams - Dutch-processed cocoa powder
10 grams - black cocoa powder
2 teaspoons - baking powder
1 tsp - salt
170 grams - unsalted butter
160 grams - brown sugar
100 grams - granulated sugar
1 - egg
2 teaspoons - vanilla extract
113 grams - milk chocolate

Instructions

In a medium bowl combine the flour, cocoa powders, baking powder, and salt. Set aside.
In a large bowl, use an electric hand mixer to cream together the butter and sugars for 2-3 minutes until light & fluffy.
Beat in the egg and vanilla until fully combined.
Scrape down the bowl, then add the dry ingredients and mix on low speed until just combined.
Fold in the roughly chopped chocolate with a rubber spatula until evenly distributed.
Using a 2 tablespoon cookie scoop, portion the dough onto a small parchment lined baking sheet. Freeze for 15-30 minutes.
Meanwhile, preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
Place the frozen cookie dough balls on the baking sheet about 2 inches apart. Top each of them with more chopped chocolate if desired. Bake for 10-12 minutes.
Once the cookies come out of the oven, immediately use a round cookie cutter or glass to scoot the edges in and make them perfectly round.
Allow to cool for a few minutes on the baking sheet, and enjoy!

Nutrition