Chewy Chocolate Chocolate Chip Cookies
These cookies are the chocolatiest I’ve ever had in my life. I am an admitted chocoholic and I must say this recipe has produced the best cookie I have ever eaten in my life. This is not the place to be modest, I’m sorry, it’s just really not. I repeat this is the BEST COOKIE I HAVE EVER EATEN IN MY LIFE. With that said, I have to monitor my consumption because these are full fat and full naughty but, AMAZING!!!
Makes about 20 Cookies
½ Cup brown sugar
¼ Cup granulated (white) sugar
½ Cup (salted) softened butter
1 (Large) egg (at room temperature)
1 tbsp cold coffee (just leftover from your morning pot)
1 tsp vanilla extract
1 cup all-purpose flour, plus 2 tbsp (I used white)
½ Cup (unsweetened) cocoa powder
1 tsp baking powder
1/8 tsp salt
½ of a 270-300 g (3/4 cup) bag of semisweet chocolate chips
Preheat your oven to 375°F.
In large bowl mix together the brown sugar, granulated sugar, butter, egg, coffee, and vanilla until smooth.
In another large bowl, combine the flour, cocoa powder, baking powder and salt.
Slowly add the flour mixture to the egg and butter mixture.
When the dough has come together, stir in the chocolate chips.
On ungreased cookie sheets, drop the dough by rounded tablespoons, 2 inches apart (use a cookie scoop if possible because it’s a lot easier).
Bake the cookies for 8 minutes, they may look under done but trust me, take them out of the oven after 8 minutes.
Leave the cookies on the baking sheets to cool for 5 minutes and then transfer them to cooling racks.
Notes:
- Make sure you let the cookies sit before you transfer them from the baking sheet because they’re not completely cooked when they come out of the oven; they finish on the hot baking sheet!
- Use a spatula to transfer the cookies they’re really soft at this point.
- These are adapted from my Chewy Chocolate Chip Cookie recipe!
| Servings | Prep Time |
| 20 | 10 minutes |
| Cook Time |
| 8 minutes |
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These cookies are the chocolatiest I’ve ever had in my life. I am an admitted chocoholic and I must say this recipe has produced the best cookie I have ever eaten in my life. This is not the place to be modest, I’m sorry, it’s just really not. I repeat this is the BEST COOKIE I HAVE EVER EATEN IN MY LIFE. With that said, I have to monitor my consumption because these are full fat and full naughty but, AMAZING!!!
|
- 1/2 cup brown sugar
- 1/4 cup granulated (white) sugar
- 1/2 cup (salted) softened butter
- 1 Large egg (at room temperature)
- 1 tbsp cold coffee (just leftover from your morning pot)
- 1 tsp vanilla extract
- 1 cup all-purpose flour, plus 2 tbsp (I used white)
- 1/2 cup (unsweetened) cocoa powder
- 1 tsp baking powder
- 1/8 tsp salt
- 3/4 cup ½ of a 270-300 g bag of semisweet chocolate chips
- Preheat your oven to 375°F.
- In large bowl mix together the brown sugar, granulated sugar, butter, egg, coffee, and vanilla until smooth.
- In another large bowl, combine the flour, cocoa powder, baking powder and salt.
- Slowly add the flour mixture to the egg and butter mixture.
- When the dough has come together, stir in the chocolate chips.
- On ungreased cookie sheets, drop the dough by rounded tablespoons, 2 inches apart (use a cookie scoop if possible because it’s a lot easier).
- Bake the cookies for 8 minutes, they may look under done but trust me, take them out of the oven after 8 minutes.
- Leave the cookies on the baking sheets to cool for 5 minutes and then transfer them to cooling racks.
- Make sure you let the cookies sit before you transfer them to the baking sheet because they’re not completely cooked when they come out of the oven; they finish on the cooling rack!
- Use a spatula to transfer the cookies they’re really soft at this point.
- These are adapted from my Chewy Chocolate Chip Cookie recipe!
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