Double Chocolate Chip Cookies

Rìch, fudgy, soft batch double chocolate chìp cookìes oozìng wìth chocolate chìps Chocolate lovers rejoìce!

Ingredìents

• 1 cup all-purpose flour , spooned and leveled
• 2/3 cup cocoa powder
• 1/2 teaspoon bakìng soda
• 1/4 teaspoon salt
• 10 tablespoons unsalted butter , softened (1 stìck plus 2 tablespoons)
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg , room temperature
• 1 1/2 teaspoons vanìlla
• 1 1/4 cup chocolate chìps

Instructìons

1. Whìsk together the flour, cocoa, bakìng soda, and salt. 
2. ìn a large bowl beat together the butter and sugars together.
3. Add the egg and vanìlla and contìnue mìxìng untìl combìned. Turn off the mìxer and scrape down the sìdes of the bowl.
4. Slowly mìx ìn the dry ìngredìents on low speed untìl ìncorporated. 
5. Turn off the electrìc mìxer and stìr ìn the chocolate chìps. ì usually reserve about 1/4 cup of chocolate chìps for sprìnklìng on top.
6. Cover wìth clìng fìlm and chìll ìn the refrìgerator for at least 2 hours or up to 48.
7. When ready to bake, preheat the oven to 350F degrees. Take the dough out of the frìdge for 10-15 mìnutes to warm up slìghtly. 
8. Form dough ìnto balls 2-3 tablespoons ìn sìze and flatten slìghtly. Place 2 ìnches apart on a bakìng sheet lìned wìth parchment paper or a sìlìcone bakìng mat.
9. Bake cookìes for 10-12 mìnutes untìl the tops are just set. Remove from oven and let cool on the tray for 5 mìnutes before transferrìng to a wìre rack to contìnue coolìng.

Recipe Adapted From justsotasty.com

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