Description
Indulge in these decadent, double-fudge chocolate chocolate chip cookies. Featuring a rich cocoa base loaded with premium semisweet chips, these treats offer a dense, brownie-like texture that is sure to satisfy any sugar craving. Developed for fool-proof, bakery-quality results, this recipe balances chemical leavening with precise creaming techniques to ensure a tender, moist crumb every single time you bake.
Ingredients
1 cup all-purpose flour
1/3 cup natural unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 cup semisweet chocolate chips
Instructions
Preheat your oven to 375F and line two large baking sheets with parchment paper.
Sift together the flour, cocoa powder, baking soda, and salt in a medium bowl.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar for three minutes until light and fluffy.
Add the egg and vanilla extract to the butter mixture and continue beating until fully incorporated.
Gradually stir in the dry ingredients until just combined.
Fold in the chocolate chips.
Scoop portions of dough onto the prepared baking sheets.
Bake for 10 minutes until the edges are set but the centers remain soft.
Allow to cool on the baking sheet for several minutes before transferring to a wire rack.
Notes
Measure ingredients by weight if possible for the most consistent results. Ensure the butter and egg are at room temperature to achieve the proper emulsion during the creaming phase. Store in an airtight container for up to 5 days.
- Prep Time: 15
- Cook Time: 10
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 14g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg