Double Chocolate Chip Cookies
These cookies have a rich, cocoa-based dough and are loaded with big chunks of bittersweet chocolate. Using browned butter adds a nutty, almost toffee-like background flavor, and chilling the dough is what gives them that classic texture - crisp on the edges with a soft, fudgy center.
Ingredients
- 3/4 cup unsalted butter 1 1/2 sticks
- 3/4 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg at room temperature
- 1 tbsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup bittersweet chocolate chunks
Instructions
- Brown butter in saucepan over medium heat until foamy and nutty-smelling with brown bits.
- Pour hot brown butter into large bowl.
- Whisk brown and granulated sugars into hot butter until combined.
- Whisk in egg and vanilla extract.
- In separate bowl, whisk flour, cocoa powder, baking soda, and salt.
- Fold dry ingredients into wet mixture until just combined.
- Fold in chocolate chunks.
- Cover and chill dough for 1 hour.
- Preheat oven to 350°F and line baking sheet with parchment.
- Scoop 3-tablespoon dough balls onto sheet, spacing 2-3 inches apart.
- Bake 14-16 minutes until edges are set.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
Notes
Chilling dough is essential for proper texture and prevents spreading.
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