Double Chocolate Chip Cookies

Ingredients

• 210 g all-purpose flour
• 60 g unsweetened cocoa powder
• 0.5 tsp baking powder
• 1 tsp baking soda
• 1 tsp cornstarch
• 0.75 cup dark brown sugar
• 0.25 cup granulated sugar
• 2 eggs (Cold)
• 2 tsp vanilla extract
• 1 cup unsalted butter (Slightly softened)
• salt (A pinch)
• 1.5 cup semi-sweet chocolate chips (Reserve extra chips for topping, as desired)
• 1 cup dark chocolate chips (Reserve extra chips for topping, as desired)

Steps

1. 1

   Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, baking powder, baking soda, and cornstarch. Set the dry mixture aside.

3. 3

   In a large bowl, cream the dark brown sugar, granulated sugar, and slightly softened butter together until light and fluffy.

4. 4

   Beat in the cold eggs one at a time. Add the vanilla extract and continue beating for 3–4 minutes, until the batter turns pale and the sugar is well incorporated.

5. 5

   Gradually mix the dry ingredients into the butter mixture until just combined. Be careful not to overmix.

6. 6

   Stir in the semi-sweet chocolate chips and dark chocolate chips until distributed throughout the dough.

7. 7

   Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheet. Keep the dough balls slightly rough and stacked for a rustic texture. Place 4 cookies on each pan, leaving 4 inches of space between them, and top with extra chocolate chips.

8. 8

   Bake on the middle rack for 13–16 minutes, or until the edges are lightly golden brown.

9. 9

   Remove the cookies from the oven and let them cool on the baking sheet for 20 minutes. Transfer them to a wire rack and cool completely.

Notes

The source specifies approximately 8–10 large cookies. It does not specify the amount of extra chocolate chips used for topping; use the listed chips and reserve some as desired.

Nutrition per serving

• dessert
• cookies
• baked
• chocolate
• vegetarian