Chocolate Lover's Double Chocolate Cookies
Thick dark chocolate cookies with chocolate chips!
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup golden brown sugar
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 1 egg, room temperature
- 1 cup + 2 tbsp all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup Dutch-processed cocoa powder
- 1 1/4 cups chocolate chips / chopped chocolate (I used a combo)
Instructions
-
In a medium bowl, sift together flour, baking soda, salt, and cocoa powder. Set aside.
-
In bowl of a mixer, beat butter and both sugars until light and fluffy. (I scraped down the sides three separate times during this process.) Once light and fluffy, beat in egg and vanilla.
-
Slowly add dry ingredients to butter combo until just combined. Then stir in chocolate chips. Chill dough in fridge for at least two hours before baking. (Otherwise the cookies will be very flat.) I like to chill my dough overnight.
-
Preheat oven to 350 degrees. Scoop dough into rounded tablespoons and bake on parchment for 10-12 minutes.
-
***If using both cookie doughs to make double trouble cookies, use a small cookie scoop to form both types of dough into balls. Then take one of each dough ball, and press the flattest sides together. Then roll the dough ball in your hands until completely round. You should now have medium size cookie dough balls. Bake on parchment paper at 350 degrees for 10-12 minutes, or until lightly brown.***
Recipe Notes
The 18 cookie yield is if you were to bake this cookie dough recipe on its own (not combined with the hazelnut dough listed below). Therefore, if you use one of each recipe to make double trouble cookies, the total yield will be 36 cookies. I recommend using both doughs for epic cookies. :)
If you chill the dough overnight, it's easiest to let it sit at room temperature for about 20 minutes before scooping.
Adapted from this recipe.