Jumbo Double Chocolate Cookies
Huge, thick and chewy cookies are all the rage right now and these double Chocolate Cookies fit the bill as the BEST chocolate cookies ever!
Prep Time10 mins
Cook Time15 mins
Total Time55 mins
Servings: 12 cookies
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- ¼ teaspoon salt
- 3/4 cups butter , softened
- 1/2 cup granulated sugar
- 3/4 cups light brown sugar , firmly packed
- 1 egg , room temperature
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Preheat oven to 375 F. Line a cookie sheet with parchment paper or silplat mat.
Combine dry ingredients: flour, baking powder, baking soda and salt in medium bowl; set aside.
Combine wet ingredients: butter, sugar and brown sugar in a separate mixing bowl and beat for a few minutes until creamed together. Add eggs and vanilla and mix until combined.
Add dry ingredients: Gradually mix in the flour mixture until combined. Stir in chocolate chips.
Refrigerate: Cover bowl and refrigerate dough for 30 minutes (or up to 3 days stored in an air-tight container).
Scoop dough: Measure out 1/4 cup balls of dough and place on baking sheet 2 inches apart.
Bake for 12 to 15 minutes or until set around the edges (don't over bake!).
Allow to cool for several minutes on the baking sheet before transferring to a wire rack to cool completely
Store leftover cookies in an airtight container at room temperature.
Make ahead Instructions: Make the dough up to 2 days ahead of time and store it in the refrigerator.
Freezing Instructions: The cookie dough balls may be frozen for up to 3 months. To freeze the baked cookies, allow them to cool completely and store in a freezer-safe bag for up to 3 months.
Calories: 333kcal | Carbohydrates: 46g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 216mg | Potassium: 115mg | Fiber: 2g | Sugar: 31g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg