Description
Easy Chocolate Chocolate Chip Cookies combine rich cocoa flavor with classic semisweet chocolate chips for a perfectly soft and slightly fudgy treat. These cookies are simple to make with common pantry ingredients and bake quickly to a delightful, slightly underbaked texture that stays soft and chewy.
Ingredients
Scale
Wet Ingredients
- ½ cup butter
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Dry Ingredients
- 1 ⅓ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt (or ¼ teaspoon table salt)
Add-ins
- ¾ cup semisweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Melt Butter: In a large microwave-safe bowl, microwave the butter for about 40 seconds until about 90% melted. Whisk the butter until completely melted and smooth.
- Add Sugars: Add the packed brown sugar and granulated sugar to the melted butter, mixing until well combined and smooth.
- Incorporate Vanilla and Egg: Stir in the vanilla extract and the large egg until fully incorporated into the mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. Measure the flour correctly by stirring or sifting it before spooning it lightly into your measuring cup to avoid packing.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough should be soft and slightly sticky but not overly so.
- Add Chocolate Chips: Fold the semisweet chocolate chips into the dough evenly.
- Scoop Cookies: Using a medium cookie scoop (about 1.5 tablespoons), drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake for 7 to 10 minutes until the cookies are set but still appear slightly underbaked and puffy in the center. This ensures they stay soft after cooling.
Notes
- Properly measure the flour by stirring or sifting it first, then lightly spooning it into the measuring cup and leveling it off; avoid scooping directly to prevent packing the flour.
- If you don’t have kosher salt, you can substitute with ¼ teaspoon table salt.
- For softer cookies, slightly underbake them as they will finish setting while cooling.
- To make larger cookies, scoop 2-3 tablespoons of dough and slightly flatten before baking; increase bake time to about 9-10 minutes.
- Nutrition values provided are approximate estimates.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 25mg
