Super Easy Double Chocolate Chip Cookies Recipe

Ingredients

• 120 g All-Purpose Flour (sifted)
• 0.5 tsp Baking Soda (for leavening)
• 0.5 tsp Salt (fine sea salt)
• 33 g Cocoa Powder (Dutch‑process for darker, fudgier texture; sifted)
• 113 g Unsalted Butter (room temperature, softened)
• 66 g Granulated Sugar (white sugar)
• 110 g Light Brown Sugar (packed)
• 1 Large Egg (room temperature)
• 2 tsp Vanilla Extract (pure vanilla)
• 170 g Chocolate Chips (semi‑sweet, 1 cup)
• pinch Flaked Sea Salt (optional, for topping)

Instructions

1. Preheat Oven

   Set the oven to 375°F and let it preheat while you prepare the dough.

   Time: PT5M

   Temperature: 375°F

2. Sift Dry Ingredients

   In a medium bowl, combine the sifted all‑purpose flour, baking soda, salt, and cocoa powder. Whisk briefly to break up any lumps.

   Time: PT5M

3. Cream Butter and Sugars

   Attach the paddle to the stand mixer. Add the room‑temperature butter, granulated sugar, and light brown sugar. Mix on medium speed for about 3 minutes, scraping down the sides as needed, until the mixture is light, fluffy, and pale.

   Time: PT5M

4. Add Egg and Vanilla

   Crack the egg into the bowl and add the vanilla extract. Mix on low speed just until incorporated.

   Time: PT2M

5. Incorporate Dry Mixture

   With the mixer on low, gradually add the sifted dry ingredients to the wet mixture. Mix until the dough is almost combined, stopping to scrape the bowl as needed.

   Time: PT3M

6. Fold in Chocolate Chips

   Add the chocolate chips and stir with the paddle (or spatula) just until they are evenly distributed throughout the dough.

   Time: PT2M

7. Portion and Prepare Baking Sheets

   Line two baking sheets with parchment paper. Using a 1½‑tablespoon cookie scoop, drop dough balls onto the sheets, spacing them about 2 inches apart. Optional: press a few extra chocolate chips or a pinch of flaked sea salt on top of each cookie.

   Time: PT5M

8. Bake Cookies

   Place the sheets in the preheated oven and bake for 10 minutes, or until the edges are set and the tops look slightly cracked.

   Time: PT10M

   Temperature: 375°F

9. Cool and Serve

   Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

   Time: PT5M

Nutrition Facts

Calories

130

Protein

2 g

Carbohydrates

18 g

Fat

6 g

Fiber

2 g