Double Chocolate Cookies

Ingredients

• 1 cup Unsalted Butter (softened, cut into cubes)
• 1 cup Granulated Sugar
• 0.5 cup Brown Sugar (packed)
• 1 Large Egg (room temperature)
• 1 tsp Vanilla Extract (pure)
• 1.75 cups All-Purpose Flour (sifted)
• 0.5 cup Dark Cocoa Powder (unsweetened, high‑quality dark cocoa for deep flavor)
• 1 tsp Baking Soda
• 0.5 tsp Salt
• 1 cup Milk Chocolate Chips (semi‑sweet, can mix with dark chips for contrast)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it fully preheat.

   Time: PT5M

   Temperature: 350°F

2. Cream Butter and Sugars

   In a mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3–5 minutes.

   Time: PT5M

3. Add Egg and Vanilla

   Add the egg and vanilla extract to the butter‑sugar mixture and beat until just combined.

   Time: PT2M

4. Combine Dry Ingredients

   In a separate bowl sift together the flour, dark cocoa powder, baking soda, and salt.

   Time: PT3M

5. Mix Wet and Dry

   Gradually add the dry mixture to the wet mixture, stirring on low speed until just combined. Do not over‑mix.

   Time: PT3M

6. Fold in Chocolate Chips

   Using a spatula, fold the milk chocolate chips (and any optional chips) into the dough until evenly distributed.

   Time: PT2M

7. Portion the Dough

   Scoop rounded tablespoons of dough onto the parchment‑lined baking sheet, spacing them about 2 inches apart.

   Time: PT5M

8. Bake Cookies

   Bake for 10–12 minutes, or until the edges are set and lightly golden while the centers still look soft.

   Time: PT12M

   Temperature: 350°F

9. Cool

   Allow the cookies to cool on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.

   Time: PT15M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

8 g

Fiber

2 g