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Chocolate + Chocolate = Double Chocolate?
This recipe is for chocolate lovers! These cookies tastes divine (in my opinion), it's so soft, chewy and it has a hind taste of brownies in it which I really love.
When I was doing this recipe, I wanted to get the perfect balance of sweetness in it since it's already double in chocolate and so I could say that this recipe is one of a kind. It's not too sweet and it's really easy to do with simple ingredients.
HOW LONG IS THE SHELF LIFE?
For cooked cookies, shelf life is up to 3 to 5 days.
For the dough mixture, shelf life can be up to 1 week when put in the fridge.
HOW TO STORE THEM?
For cooked cookies, store them in an air tight container to keep the moisture in the cookies. Make sure that they were completely cooled down before actually storing them. Either store them in room temperature for up to 3 days, or in the fridge for up to 5 days.
For the dough, store them in an air tight container as well to keep the moisture in. If you store them in the fridge, it can last up to 1 week. If you store them in the freezer, they can last up to a month. Before cooking them, make sure they're malleable enough to be scooped and rolled onto the baking sheet and add an additional 30-50 seconds to the cooking time.
Fudgy and Moist Double Chocolate Chip Cookies
Makes: 14 Big Cookies
Ingredients:
❑ 1/2 Cup of Softened Butter (1 Stick of Butter)
❑ 1/2 Cup of White Sugar
❑ 3/4 Cup of Brown Sugar
❑ 1 Egg
❑ 1 tsp of Vanilla Extract
❑ 1 Cup of Flour
❑ 1/4 Cup of Cocoa Powder
❑ 1/2 tsp of Baking Soda
❑ 1 tsp of Salt
Directions:
☞STEP 1: Preheat the oven to 350°F and line your baking sheet with either parchment paper or your silicon baking mat.
☞STEP 2: Make sure your butter is at room temperature but if not, put your hard butter in a microwave safe bowl and microwave for 15 seconds. Make sure it's not completely melted, just slightly softened.
☞STEP 3: Cream your softened butter together with your white sugar and brown sugar.
☞STEP 4: Add the egg and vanilla extract to your creamed butter and sugar and mix until well combined.
☞STEP 5: When the wet ingredients are well combined, add the Flour, Cocoa Powder, Baking Soda, and Salt to the mixture and mix it until it forms into a cookie dough form.
☞STEP 6: Add your Chocolate Chips to the Cookie Dough batter and mix together.
☞STEP 7: Grab an ice cream scooper (or you can use any spoon you have to scoop even cookies) and start scooping some cookie batter to your baking sheet.
NOTE: It's better if you leave the cookies in circle so the middle could stay soft and chewy and the outside could become firm to hold; in addition, this will help for your cookies to not get too flat. BUT you can also flatten them out if that is what you desire to do!
☞STEP 8: Once lined up, put your tray in the preheated oven and cook for 13-15 minutes, depending on how big your cookies are and how crispy you want them to be.
NOTE: In the picture and video, the cookie batter was scooped using an ice cream scooper and was in the oven for 15 minutes. I've tried cooking smaller ones where I used 1 1/2 tablespoon of the cookie batter and the perfect bake for a soft inside is for 13 minutes.
☞STEP 9: When out of the oven, let them cool off for at least 15 minutes before lifting them up for plating and ENJOY!!
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