This double dark chocolate chip cookies are soft, full of cocoa and dark chocolate chips, and sure to be a hit with any chocolate-lover.
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2/3 cup cocoa powder
- 1/2 cup unsalted butter, room temperature
- 1/3 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 Tbsp milk
- 1 cup dark chocolate chips
- Combine flour, baking soda, salt, and cocoa powder in a bowl. Whisk together, and set aside.
- With a mixer, cream the butter and sugars together until light and fluffy — at least 3-5 minutes. Add the egg, scraping down sides of the mixing bowl as needed. Add the vanilla extract, mix, then add the milk and mix to combine.
- Add the dry ingredients and mix gently until just coming together.
- The dough will be very firm, so gently fold in the dark chocolate chips.
- Chill the dough for 30 minutes.
- Preheat the oven to 350 F. Using a small cookie scoop, or a spoon, form 1/8 cup balls of dough. Flatten slightly.
- The cookies will not spread very much during baking, so set them 1 to 2 inches apart on a lined cookie sheet. Cook for 9-11 minutes. They will not look done, but the edges will be set.
- Remove from the oven and let cool for a few minutes on the cookie sheet before moving to a cooling rack.