Soft Double Chocolate Chip Cookies

These double chocolate chip cookies bake up with super soft centers, chewy edges, and pools of melted milk chocolate. The dark cocoa cookie dough comes together in just a few minutes, and with a quick freeze and bake time, you can have a batch of freshly baked cookies in less than an hour!

Ingredients

Method

Nutrition

For

28

M

I

210

g

All-purpose flour

31

g

Dutch process cocoa powder

10

g

Black cocoa powder

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Notes

Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies! Freeze the portioned cookie dough. To ensure the cookies bake up thick, don't skip the freeze time! Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.

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