These cookies are one of my personal favorites, and they are sure to be any chocolate lovers dream. The first time I made these ooey-gooey, super-chocolatey, “I-think-I-might-eat-seven, delicious cookies, I shared a few with friends and even gave one to my hairdresser. She loved them so much, she asked to make a special order of two dozen! Moral of the story, make a big batch because they disappear super fast.
Yields24 ServingsPrep Time10 minsCook Time10 minsTotal Time30 mins
Ingredients
½cupbutter, softened
½cupbrown sugar
½cupgranulated sugar
1large egg
2tspvanilla extract
1cupflour
½cupcocoa powder
½tspbaking soda
¼tspsalt
½cupchocolate chips, melted
½cupchocolate chips
Directions
1
Cream butter with brown sugar and granulated sugar until light and fluffy.
2
Add eggs and vanilla and mix in.
3
Melt 1/2 cup chocolate chips and stir to incorporate.
4
In a separate bowl, whisk flour, cocoa powder, baking soda, and salt together. Add into wet mixture and stir until just combined.
5
Stir in 1/2 cup chocolate chips.
6
Chill dough for at least 10 minutes (up to 36 hours).
7
Preheat oven to 350 degrees Fahrenheit. Remove dough from the refrigerator and roll into balls, about one inch in diameter. Using a medium sized melon baller works great for scooping the dough. Tip: let thaw a few minutes if dough is very cold.
8
Place dough balls on a baking sheet lined with parchment paper, leaving about 1.5 inches between balls.
9
Bake 11-13 minutes, until set.
10
Let cool on the pan for about 2 minutes then transfer to a wire rack to cool completely. Enjoy!
Ingredients
½cupbutter, softened
½cupbrown sugar
½cupgranulated sugar
1large egg
2tspvanilla extract
1cupflour
½cupcocoa powder
½tspbaking soda
¼tspsalt
½cupchocolate chips, melted
½cupchocolate chips
Directions
1
Cream butter with brown sugar and granulated sugar until light and fluffy.
2
Add eggs and vanilla and mix in.
3
Melt 1/2 cup chocolate chips and stir to incorporate.
4
In a separate bowl, whisk flour, cocoa powder, baking soda, and salt together. Add into wet mixture and stir until just combined.
5
Stir in 1/2 cup chocolate chips.
6
Chill dough for at least 10 minutes (up to 36 hours).
7
Preheat oven to 350 degrees Fahrenheit. Remove dough from the refrigerator and roll into balls, about one inch in diameter. Using a medium sized melon baller works great for scooping the dough. Tip: let thaw a few minutes if dough is very cold.
8
Place dough balls on a baking sheet lined with parchment paper, leaving about 1.5 inches between balls.
9
Bake 11-13 minutes, until set.
10
Let cool on the pan for about 2 minutes then transfer to a wire rack to cool completely. Enjoy!
