Ingredients
Equipment
Method
- Whisk the flour, cocoa, cornstarch, salt and baking soda in a large bowl and set aside.1 cup all-purpose flour, ⅓ cup cocoa powder, 1 teaspoon cornstarch, ½ teaspoon sea salt, ½ teaspoon baking soda
- Place the room temperature butter and both sugars into a second mixing bowl and beat together until creamy using either a stand mixer with a paddle attachment or a hand mixer. Scrape down the sides of the bowl and then add the vanilla and egg while beating for another 30 seconds.½ cup unsalted butter, ½ cup white sugar, ⅓ cup packed light brown sugar, 1 teaspoon vanilla extract, 1 large egg
- Add half of the dry mixture to the wet ingredients and mix on low for about 20 seconds; add the rest of the dry mixture and continue to mix just until incorporated. Use a silicone spatula or wooden spoon to fold in the chocolate chips.6 ounces semi-sweet chocolate chips
- Place the batter in the refrigerator and chill for a minimum of 2 hours, or overnight. Tip: to chill the dough faster, divide into 2 separate bowls.
- Center a rack in the oven and preheat to 350°F (175°C). Line a baking sheet with parchment paper. Place rounded tablespoonfuls of batter at least 2 inches apart and bake for 11-12 minutes, rotating the cookie sheet once. Remove the from the oven once the edges are just starting to set (the middle should still look soft and will continue to cook out of the oven; don’t over bake.)
- Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a cooling rack using a spatula.
- Enjoy the cookies while they’re warm; there’s nothing better!
Nutrition
Notes
Gluten-free flour: To make these cookies gluten-free, I tested Bob's Red Mill 1:1 Gluten Free Flour Blend and they came out perfectly, but other blends may work as well. Just make sure the one you choose is white or brown rice based and not bean based as the flavor may be too strong for these cookies (Bob's also has an all-purpose flour that is garbanzo bean based; I do not recommend this one for this recipe.)
Storage: Once they're cool, double chocolate chip cookies can be stored in the fridge for up to five days, or in the freezer for up to 2 months.
