Double Chocolate Cookies

Yield

18–20 servings · 18–20 cookies

Cook time

10–12 minutes

Ingredients

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup packed brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semisweet or dark chocolate chips or chunks

Method

1. Preheat the oven to 350°F (175°C). Line an 18×13-inch baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes until light and creamy.
4. Add the egg and vanilla extract. Beat until smooth and fully combined.
5. Gradually add the dry ingredients, mixing just until a soft chocolate dough forms.
6. Gently fold in the chocolate chips or chunks, distributing them evenly throughout the dough.
7. Scoop approximately 1½ tablespoons of dough per cookie onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
10. Allow to cool slightly before serving.

Kitchen notes

Timing guide:
Cook time: 10–12 minutes per batch

Practical Woman's Secret
Remove the cookies while their centers still look a little soft. They will continue setting on the hot baking sheet, creating a deliciously fudgy texture without becoming dry.