Soft Batch Double Chocolate Cookies

By Lsweetnell

Soft Batch Double Chocolate Cookies
Author: Fiona
Prep time: 10 mins Cook time: 12 mins Total time: 22 mins
Serves: 18

Ingredients

• 10 tablespoons unsalted butter, softened (1 stick plus 2 tablespoons)
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1 1/2 teaspoons vanilla
• 1 cup all-purpose flour, spooned and leveled
• 2/3 cup natural cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups chocolate chips - semi-sweet or dark (do not add more)

Details

Adapted from justsotasty.com

Preparation

Step 1

In a large bowl using a stand or hand-held mixer, cream the butter and sugars together on medium speed for about 2 minutes until well creamed. Then add the egg and vanilla and continue mixing until combined - about 30 seconds. Turn off the mixer and scrape down the sides of the bowl.
Then slowly add in the flour, cocoa, baking soda and salt mixing on low speed until incorporated. Turn off the electric mixer and stir in the chocolate chips. I usually reserve about ¼ cup of chocolate chips for sprinkling on top.
Form dough into 3 tablespoon balls and place 2 inches apart on a baking sheet lined with parchment paper or a silicon baking mat. Cover with cling film and chill in the refrigerator for at least 2 hours or up to 48.
When ready to bake, preheat the oven to 350F degrees. Bake cookies for 10-12 minutes until the tops are just set. Remove from oven and let cool on their tray for 5 minutes before transferring to a wire rack to continue cooling.
Notes
After chilling the cookie dough in the fridge, you can place the balls in a ziplock bag to freeze.