Chewy Double Chocolate Chunk Cookies
A chocolate lovers dream. Crispy edges, perfectly chewy center, with salty sweet undertones - they’re addictive!
Prep:
15
minutes
Cook:
18
minutes
TOtal:
33
minutes
Ingredients
- 1 c AP flour
- 3/4 c cocoa powder (not dutch processed)
- 1/2 tsp kosher salt
- 1/4 tsp baking powder
- 1 tsp baking soda
- 11 tbsp salted butter (room temperature)
- 3/4 c brown sugar
- 2/3 c white sugar
- 1 egg (room temperature
- 2 tsp vanilla extract
- 2 c of milk chocolate discs or chips (I used the Guittard brand)
- Flaky sea salt
Equipment
- Stand mixer with paddle attachment
- sifter
- mixing bowl
- whisk
- parchment lined baking sheet (I used a half sheet sized pan)
- large ice cream scoop
- measuring cups and spoons
Instructions
- Into a mixing bowl, sift together: flour, cocoa powder, salt, baking powder and baking soda. Set aside.
- Add butter and both sugars into a stand mixer and cream together on medium high setting for approximately 4-5 minutes.
- Add in the egg and vanilla extract and beat until well combined.
- Turn the mixer on low, add in the dry ingredients, and beat until just combined.
- Add in the chocolate discs and beat until just incorporated. Turn off mixer.
- Using a large ice cream scoop, portion out cookie dough balls, and add to a parchment lined baking sheet.
- Repeat until you’ve portioned out all of the dough. Cover with plastic wrap and add to the refrigerator to chill up to a day.
- When ready to bake: preheat oven to 350.
- Remove tray from refrigerator keeping 6 balls on the baking sheet, spaced far enough apart to allow for spreading.
- Sprinkle a pinch or two of flaky sea salt over top of the cookie dough balls.
- When oven is heated: add baking sheet and set time for 18 minutes.
- After 10 minutes: oven oven and lift the baking sheet about 4 inches and drop the sheet down on the rack.
- Repeat this pan banging technique every two minutes until done.
- Remove from oven and place cookies on a cooling rack to cool.
- Serve with ice cream or milk.