Chewy Double Chocolate Cookies

• servings: 36 cookies
• active time: 15 minutes
• total time: 30 minutes

Ingredients

2 ½ cups (325 grams) all-purpose flour

3/4 cup (60 grams) unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

18 tablespoons (255 grams) unsalted butter, at room temperature (2 ¼ sticks)

1 cup (200 grams) granulated sugar

1 cup (200 grams) packed brown sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

12 ounces (340 grams) chocolate chunks (about 2 cups)

Directions

Heat the oven to 350 degrees F. Line two baking sheets with parchment paper or use a silicon baking mat.

Whisk the flour, cocoa powder, baking soda, and salt together. Set aside.

Add the butter and both sugars to a large bowl. Use a handheld mixer to cream the butter and sugars together until light and fluffy; 3 to 5 minutes. (Or, use a stand mixer fitted with the paddle attachment).

Scrape the side and bottom of the bowl then add the eggs, one at time, on medium-low speed until incorporated. Mix in vanilla.

Turn the speed to the lowest setting. Add the dry ingredients in thirds, beating until just combined; 1 to 2 minutes. The cookie batter will become thick. Stir in the chocolate chunks.

Drop 1 ½ tablespoon-mounds, or use a medium cookie scoop, onto baking sheets. Leave 2 inches between the cookies to allow for spreading.

Bake the cookies, one sheet at a time, for 9 to 12 minutes or until the cookies have puffed a little and the tops are dry. Let the cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.

Store the cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

Nutrition

• Serving Size: 1 cookie
• Calories: 172
• Total Fat: 9 g
• Saturated Fat: 6 g
• Cholesterol: 26 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 1 g
• Total Sugars: 15 g
• Protein: 2 g