Soft & Chewy Double Chocolate Chip Cookies. Made with semi sweet chocolate chips and cocoa powder. These cookies take only 20 minutes to make start to finish!
Thank you Morton Salt for sponsoring this post. All opinions and text are my own.
These Double Chocolate Chip Cookies are super rich, ultra fudgey, and chewy. If you are a chocolate lover you will absolutely love these cookies.
I tested this recipe a couple ways. With more flour = (thicker cookie) and more brown sugar = (chewier cookie). I ended up with the perfect combination. I also slightly under baked the cookies to get the nice fudgey texture inside.
I added Morton Fine Sea Salt to these double chocolate cookies. The touch of salt really brings out the chocolate flavor in these cookies and is the perfect addition.
Morton Fine Sea Salt is created through evaporation of sea water by the sun and the small salt crystals blend easily to give food a well-balanced flavor. Fine sea salt measures and flows like table salt making it ideal for everyday cooking and baking.
Morton Salt just launched a Next Door Chef program which pairs an acclaimed chef with a novice cook to teach them how the proper usage of salt can transform home-cooked food into an elite dining experience.
To increase the chocolate flavor even more I added in some coffee granules. Coffee helps to accentuate the cocoa powder in the cookies.
To make these cookies simply cream butter and both sugars until light and fluffy in a stand mixer with the paddle attachment. Add in egg and vanilla and mix until combined. Fold in your dry ingredients and chocolate chips and your done!
These cookies are best served warm with a tall glass of milk!
Visit Morton Salt to download your own hosting kit complete with recipes and how-to-steps to add that extra something to your meal.
Double Chocolate Chip Cookies
- 1 stick unsalted butter (1/2 cup) softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup all purpose flour
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 tablespoon instant coffee granules
- ⅓ cup unsweetened cocoa powder
- 1 cup semi sweet chocolate chips
- Preheat oven to 350 degrees. Line baking sheets with a silicone baking mat or parchment paper. Set aside.
- In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.
- Add in the vanilla and egg and mix to combine.
- In a medium bowl whisk together flour, baking soda, salt, coffee granules and cocoa powder.
- Add the dry ingredients to the stand mixer on the lowest speed in two increments. Mix until combined. Try not to over mix.
- Fold in the chocolate chips.
- Portion out cookies into rounded tablespoons and place on the prepared baking sheet.
- Bake for 8 minutes or until edges of the cookie are firm. They will still look soft don't worry they will continue to cook as they cool.
- Allow the cookies to cool for 2 minutes on the baking sheet then transfer them to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for about 3 days and in the freezer for up to 3-4 months.
This is a sponsored conversation written by me on behalf of Morton Salt. The opinions and text are all mine.