Description
Double chocolate chip cookies are soft, fudgy and loaded with chocolate chips. A chocolate lover’s dream! Part cookie, part brownie and totally indulgent.
Ingredients
- 3/4 cup (170g) butter, softened
- 1 1/4 (266g) cups light brown sugar, packed
- 2 large eggs
- 1/4 (60g) cup sour cream, room temperature
- 1 tsp vanilla extract
- 2 1/3 cups (280g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (150g) chocolate chips plus extra for adding on top before baking
Instructions
- Preheat the oven to 350F.
- Combine the butter and light brown sugar into the bowl of a stand mixer (or large bowl and using a hand mixer) and cream together for 2 minutes until slightly lightened in color.
- Add the 2 eggs to the stand mixer and continue to beat until fully incorporated, scraping down the sides of the bowl to make sure everything gets evenly mixed.
- Then add the sour cream and vanilla to the stand mixer and mix until all wet ingredients are fully incorporated.
- In a separate bowl, sift together the all purpose flour, unsweetened cocoa powder, baking soda, and salt.
- Add 1/3 of the dry ingredients mixture into the stand mixer and turn on the mixer on the lowest power setting until the dry ingredients are just combined with the wet, then add in 1/3 more at a time until all of the dry ingredients are added to the wet. Try to limit the amount of mixing so you don’t over-mix your dough. Otherwise you’ll end up with a tougher cookie. The dough will be slightly sticky.
- Remove the bowl from the stand mixer and add in the chocolate chips to the dough and fold in by hand with a spatula until the chips are evenly distributed through the dough.
- Using a spoon or a a cookie scoop, scoop out a heaping 1.5 Tbs dough into balls and drop onto a parchment or Silpat lined baking sheet with space for the cookies to spread. If you want a smoother look to your cookies, you can lightly roll them in your hands. The dough will be tacky, but should be roll-able. Add extra chocolate chips on top of each cookie.
- Place the cookies into the oven at 350F on the middle rack and bake for 10-12 minutes. Cookies will be puffed up and no longer appear wet on top.
- Once the cookies are done baking, transfer them to a wire cooling rack and allow them to cool for 20 minutes before enjoying. They will deflate a bit compared to when they came out of the oven for that signature bumpy cookie look.
Nutrition
- Serving Size: 1 cookie
- Calories: 189
- Sugar: 16.3 g
- Sodium: 166.4 mg
- Fat: 8.1 g
- Carbohydrates: 27.5 g
- Fiber: 1.4 g
- Protein: 3.3 g
- Cholesterol: 23.9 mg