Brownie + Cookie = These Double Chocolate Chunk Cookies

Описание: These double chocolate chip cookies are basically brownie cookies—soft, fudgy, and loaded with melty chocolate chunks. No fancy ingredients, no complicated steps… just a super simple dough that turns into the richest cookie ever.

Ingredients
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup (125g) all-purpose flour (spooned & leveled)
2/3 cup (55g) natural unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1 Tablespoon (15ml) milk (any kind, dairy or non)
1 and 1/4 cups (225g) semi-sweet chocolate chips, plus a few more for optional topping.
•In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 3 minutes.
•Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed

•In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined.
•With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined.
•The cookie dough will be quite thick. Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky and tacky.
•Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
•Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
•Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
•Scoop and roll dough, a heaping 1.5 Tablespoons (about 35-40g; in size, into balls. Arrange 2-3 inches apart on the baking sheets.
•Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. The cookies will deflate as they cool.
•Now enjoy!

This recipe and many other fabulous recipes can be found on the HTTP://Sallysbakingaddiction.com

#doublechocolatecookies #chocolatechipcookies #browniecookies #fudgycookies #homemadecookies #easybaking #simpledessert #cookierecipe #chocolatelover #brownierecipe #dessertideas #bakingfromscratch #homebaking #quickdessert #sweettooth