Chocolate chocolate chip cookies
These chocolate-chocolate chip cookies are a little crunchy on the outside, but soft on the inside. They are yummy–and easy to make. You do not need a bunch of equipment. See the recipe and directions below.
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- One teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1/2 cup brown sugar (firmly packed)
- 1/2 cup white granulated sugar
- Two large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- One cup semisweet, bittersweet chocolate chunks or chips
- Preheat your oven to 350 degrees F.
- Then line baking sheets with parchment paper.
- In a medium bowl, whisk the flour with the baking soda, cocoa powder, and salt.
- Using your electric mixer, beat the butter and sugars until light and fluffy—three to four minutes.
- Scrape down the sides of the bowl.
- Add the eggs, one at a time. Beat well. Then beat in the vanilla extract. Add the flour mixture and chocolate chips. And mix until incorporated-if the batter is too soft, cover and refrigerate until firm.
- Place six cookies on each baking sheet.
- Use a spoon or your fingers, gently flatten each ball of dough into a 2-inch cookie.
- Bake the cookies for about 13 – 16 minutes, rotating the baking sheet front to back about halfway through the baking time.
- The cookies are ready when they started to set around the edges but still quite soft in the center.
- Remove cookies from the oven–and allow them to cool for about five minutes.
- Then transfer the batch to a wire rack to finish cooling.