Zutaten für Double Dark Chocolate Cookies
- Semi Sweet Chocolate Chips
- 2 1/4 cups all-purpose flour
- Unsweetened Baking Cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup (2 sticks) unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
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Zubereitung von Double Dark Chocolate Cookies
- Melt 1 cup of semi-sweet chocolate chips and 1/2 cup of dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Set aside to cool completely.
- In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and 3/4 cup packed brown sugar until light and fluffy.
- Beat with a mixer on medium speed (speed 2) for 2 minutes.
- Add 2 large eggs, one at a time, beating well after each addition.
- Add 1 teaspoon vanilla extract and beat for another 30 seconds.
- Add the cooled melted chocolate and beat on low speed (speed 1) until just combined.
- Gradually add the dry ingredients to the wet ingredients, beginning on low speed (speed 1) and increasing to medium-high speed (speed 3) until just combined. Be careful not to overmix.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes at 325°F (160°C), or until edges are set and centers are still slightly soft.
- Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
44g
Fat
18g
Carbs
5g
