Zutaten für Double Dutch Chocolate Cookies
- 1 ½ cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- Dutch Processed Cocoa Powder
- 1 teaspoon baking soda
- Semi Sweet Chocolate Chips
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Zubereitung von Double Dutch Chocolate Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups semi-sweet chocolate chips and 1 cup chopped dark chocolate.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-11 minutes, or until the edges are set and the centers are slightly soft. (Start checking at 8 minutes).
- Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
48g
Fat
25g
Carbs
6g
