Chocolatey Chocolate Chip Cookies
Yield: 4 dozen cookies
Ingredients
- 2 cups all-purpose flour
- ½ cup Dutch-processed cocoa powder
- 1tsp baking soda
- ½ tsp table salt
- 1 cup unsalted butter (2 sticks), softened
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 12 ounces semisweet chocolate chips
Instructions
- Combine flour, cocoa, baking soda and salt with a whisk in a medium sized bowl.
- In a mixer with beater attachment, cream butter with sugars. Add eggs and vanilla and mix until incorporated and fluffy.
- Slowly add flour mixture to creamed butter. Blend well.
- Add the chocolate chips, stir just until combined.
- Refrigerate dough for at least 30 minutes.
- Preheat oven to 350 degrees. Line two cookie sheets with parchment or silpat.
- Evenly space dough for 12 cookies by rounded tablespoon onto cookies sheets. I use a cookie scoop to insure a uniform shape.
- Bake 8-10 minutes.
Notes
- For chewy center bake for 8 minutes. 10 minutes will result in a firmer cookie.
- Slightly adapted from Cooks Illustrated.
Content and Image from pickfreshfoods
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