Soft Batch Double Chocolate Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 3/4 cup Brown sugar, packed
  • 1 1/4 cups Chocolate chips, semi-sweet or dark
  • 2/3 cup Cocoa, powdered
  • 1/4 cup Graulated sugar
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla

• Dairy

  • 10 tbsp Butter, unsalted

Found on justsotasty.com

Description

Directions

• 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 1/4 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.