Ingredients:
- 2 tablespoons unsalted butter, softened
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar, packed
- 1/4 teaspoon vanilla extract
- 1 tablespoon beaten egg (beat one egg and use just 1 tablespoon)
- 1/3 cup all-purpose flour
- 1/8 teaspoon baking soda
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup semi-sweet chocolate chips
- Optional: a pinch of sea salt for sprinkling
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream the Butter and Sugars:
- In a small bowl, mix together the softened butter, granulated sugar, and brown sugar until creamy and smooth.
- Add Wet Ingredients:
- Stir in the vanilla extract and 1 tablespoon of beaten egg until well combined.
- Mix Dry Ingredients:
- In another small bowl, whisk together the flour, baking soda, and cocoa powder.
- Combine Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
- Form the Cookies:
- Divide the dough into two equal portions and place them on the prepared baking sheet. Flatten them slightly with your hand as they will spread a bit during baking.
- Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Do not overbake to ensure they stay chewy and soft inside.
- Cool and Serve:
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with a pinch of sea salt if desired.
Tips:
- For an extra gooey center, press a few additional chocolate chips into the top of each cookie dough ball before baking.
- You can customize these cookies by adding nuts, white chocolate chips, or even a caramel center.
Enjoy your Two Huge Double Chocolate Cookies!
4o