Bakery Style Double Chocolate Chip Cookies

Bakery Style Double Chocolate Chip Cookies These bakery style double chocolate chip cookies are fudgy, gooey, gigantic and just about everything you could ever want in a cookie. Made with cocoa and dark chocolate for a double dose of chocolate. Prep Time10 mins Cook Time12 mins Total Time3 hrs Course: Dessert Servings: 10 Cookies Calories: 381kcal Author: Fiona Dowling Ingredients 1 cup all-purpose flour 1/2 cup cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter , softened to room temperature 2 oz dark chocolate , melted (50%-70% cocoa solids) 2/3 cup brown sugar , packed 1/3 cup granulated sugar 1 large egg 1 1/2 teaspoon vanilla extract 1 cup chocolate chips , I used dark Instructions In a medium bowl whisk together the flour, cocoa powder, baking soda & salt. In a separate bowl beat together the butter, melted chocolate, brown sugar & white sugar. Once combined, beat in the egg & vanilla extract. Turn off the mixer and stir in about 1/2 of the flour mixture, the beat in the second half with your electric mixer. Turn off the mixer and fold in the chocolate chips. Form the dough into balls about 1/4 cup of batter each.* I got 9 total. Place on a plate, cover with clingfilm and chill for at least 2 hours. Once ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or a silicone baking mat. Place cookies 3 inches apart on the sheets, and bake for 12-14 minutes, or until the tops look just set. Notes *Flatten the cookie dough balls slightly if you prefer flatter cookies. **After chilling the cookie dough balls, they can be placed in a ziploc bag and frozen. Then bake the cookie dough balls from frozen - they'll likely take about 1 extra minute to bake. Nutrition Calories: 381kcal

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