Description
Indulge in Double Chocolate Thin and Crispy Cookies that are quick to make and impressively delicious.
Ingredients
Scale
- 1 cup Unsalted Butter
- 3/4 cup Granulated Sugar
- 3/4 cup Light Brown Sugar
- 1 1/4 cups All-Purpose Flour
- 1/2 cup Cocoa Powder (unsweetened)
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 cup Semi-Sweet Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together butter, granulated sugar, and light brown sugar until smooth and fluffy.
- Whisk together flour, cocoa powder, salt, and baking soda in a separate bowl.
- Mix in the egg and vanilla extract to the creamed mixture until combined.
- Gradually incorporate the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Scoop balls of dough onto the prepared baking sheets, spacing them 2-3 inches apart.
- Bake for 12-13 minutes until flattened with slightly wrinkled edges.
- Gently rap the baking sheet on the counter to further flatten the cookies.
- Transfer the cookies to a wire cooling rack to cool completely.
Notes
- Use room temperature butter for optimal spreading.
- No substitutes needed for granulated sugar.
- Can substitute light brown sugar with dark brown sugar for a deeper flavor.
- Measure flour accurately to avoid a denser cookie.
- Avoid Dutch process cocoa powder for this recipe.
- Check baking soda freshness for effectiveness.
- Use pure vanilla extract for best results.
- Feel free to mix in chunks or different types of chocolate as variants.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 25 mg