Description
These soft-baked double chocolate chip cookies are fudgy chocolate cookies loaded with chocolate chips and finished with a touch of flakey sea salt.
Ingredients
- ½ cup (113g) Unsalted butter, melted
- ½ cup (110g) Light brown sugar, packed
- ¼ cup (48g) Granulated sugar
- 1 Large egg
- 2 teaspoons (10ml) Pure vanilla extract
- ¾ cup (105g) All-purpose flour
- ½ cup (55g) Hershey’s Special Dark Cocoa powder
- ½ teaspoon Salt
- ½ teaspoon Baking soda
- ¾ cup (135g) Semi-sweet chocolate chips
- Flaky sea salt (optional)
Instructions
- Preheat the oven to 350° F. Line a large cookie sheet with parchment paper or a silicone baking mat. Melt and cool the butter for a few minutes. Combine the melted butter with the brown and granulated sugar. Beat on medium speed until well combined. Next, add the egg and vanilla extract and continue beating until well incorporated.
- Combine the flour, cocoa powder, salt, and baking soda in a separate bowl. Stir to combine add the dry ingredients into the dough, mixing on low speed until the dough starts to form. Before the dough thickens, add the chocolate chips and finish mixing with a spatula.
- Scoop the dough using a large cookie scoop and place on a baking sheet, 2 inches apart. Sprinkle with flaky sea salt. Bake for 9-11 minutes. The center of the cookies should be slightly under-baked but not too gooey. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool.
Notes
- Chocolate chips: Any type of chocolate chips can be used
- Cocoa powder: My preferred cocoa powder is Hershey’s special dark. A Dutch processed cocoa powder is my next favorite option, but an natural unsweetened cocoa powder will also work.
- Butter: I’ve made this recipe with both salted and unsalted butter. Either will work. If using salted butter, reduce the added salt to 1/4 teaspoon.
- Pro tip! Right when you pull these from the oven, place a few chocolate chips on top of the cookie for extra chocolate goodness.
- Storing and Freezing these cookies: These are best stored in an airtight container once completely cooled. You can also freeze these baked cookies in an airtight container. Microwave the frozen cookies for approximately 15-20 seconds. To freeze, I would recommend freezing single scoops of dough, thawing to room temperature and then bake.
Nutrition
- Serving Size: 1 Cookie
- Calories: 263
- Sugar: 23.6g
- Sodium: 191.8mg
- Fat: 14.2g
- Saturated Fat: 8.6g
- Carbohydrates: 34.3g
- Fiber: 2.5g
- Protein: 3.4g
- Cholesterol: 43mg