Soft Double Chocolate Chip Cookie Recipe
The is addictive double chocolate chip cookie, you might end having too much, consider freezing half of dough in cookie shaped discs and bake it later for freshly baked, soft and chewy dessert after dinner.
Prep Time 10 minutes
Cook Time 10 minutes
Chilling time 30 minutes
Total Time 20 minutes
Servings 20 medium cookies
- 1⅛ cup butter ,at room temperature
- 1¾ cups icing sugar
- 2 large eggs ,at room temperature
- 2 teaspoon vanilla essence
- ¼ teaspoon salt
- ¾ cup cocoa powder ,sifted
- 2 cup flour ,sifted
- 1 teaspoon baking powder
- 1¾ cups chocolate chips , semi sweet
In a large mixing bowl, whisk butter and sugar together with a hand mixer until creamy and fluffy.
One by one add two egg, vanilla essence and salt.
Now, mix in cocoa powder, flour and baking powder.
Finally, add chocolate chip and make sure chips are evenly divided in the dough.
Scoop out 2 tablespoon dough balls and set on large tray. Freeze for 30 minutes at least. (You can freeze these ball for longer too, store them in zip lock bag after they turn hard.)
Pre- heat oven at 350 F. Bake cookies in 3 batches, baking a 8 cookies at a time.
Set cookies dough balls on baking sheets two inches apart. Bake on middle rack for 8-10 minutes until set and the top is not glossy. (Rotate tray if needed for even baking.)
Let the cookies rest on baking tray for 5 minutes so they firm up and get crispy on edges. Then transfer to a wire rack. Let the cookies cool completely then store in an airtight jar (with a slice of bread) to keep them fresh.
⅛ cup is equal to 2 tablespoon.
To bring cold eggs to room temperature submerge eggs in warm water for few minutes.
You may skip 30 minutes freezing and proceed directly to roll out balls. But your cookie will be less soft. ( That's ok if you intend to eat right away.)
Fresh cookies taste best so freezing half batch and baking later works best.
If using frozen dough, let the dough thaw a bit, it should be cold but not rock solid before hitting the oven.