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Double chocolate cookies

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Prep Time 15 minutes
Cook Time 15 minutes
Refrigeration Time 1 day
Total Time 1 day 30 minutes
Servings: 20
Course: Dessert, sweets
Cuisine: American
Ingredients Method

Ingredients
  

  • 2/3 C (5.30 oz) (150 gr) unsalted butter, at room temperature
  • 3/4 C (5.30 oz) (150 gr) brown sugar
  • 1/2 C (3.52 oz) (100 gr) granulated white sugar
  • 1 egg , big
  • 2 tsp (0.33 fl oz) (10 ml) vanilla extract
  • 1 C (4.60 oz) (130 gr) all purpouse flour
  • 2/3 C (1.97 oz) (56 gr) cocoa powder, sugarfree
  • 1 tsp (0.25 oz) (7 gr) baking soda
  • 1/2 tsp (0.12 oz) (3.5 gr) salt
  • 1 1/2 C (9 oz) (255 gr) semisweet chocolate chips or chunks

Method
 

  1. In a medium size bowl, sift together the flour, cocoa powder, baking soda and salt and set aside until you need it.
  2. In a big bowl, using an electric mixer, cream together the butter and the two tyoes of sugar for 3 minutes until you get a fluffy and lighter mixture in color.
  3. Add in the egg and vanilla and beat for one more minute until it all integrates.
  4. Add in the flour mixture little by little and mix in using a rubber spatula until you get a soft dough.
  5. Mix in the chocolate chips or chinks using the same spatula until they are well combined in the dough. Wrap the dough with plastic kitchen wrap and refrigerate for at least 24 hours or up until 36 hours.
  6. Once this time has passed, preheat the oven to 375º F (180º C) and line a big baking sheet with parchment paper.
  7. Make about 20 small balls out of the dough (2 tbsp for each) and place them on the baking sheet leaving about 2 inches (5 cm) between each cookie since they grow a lot while baking.
  8. Bake the cookies for 12-15 minutes until they look firm on the edges but not completely on the inside. Take them out of the oven and let them cool down on a cooling rack.
  9. The cookies can be perfectly stored in a container with a lid on up to 1 week.
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