Chocolate Cookies by Katie
Soft and chewy chocolate cookies, plus a classic Christmas variation.
Makes: ~2 dozen large cookies | Last updated:
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 240g (2 cups) | all-purpose flour | high altitude: 270g |
| 110g (1⅓ cups) | Dutch process cocoa | |
| 1½ tsp | baking powder | high altitude: ¾ tsp |
| ½ tsp | baking soda | high altitude: ¼ tsp |
| 1 tsp | kosher salt | |
| 230g (1 cup) | unsalted butter | softened |
| 200g (1 cup) | granulated sugar | high altitude: 188g |
| 200g (1 cup) | brown sugar | high altitude: 188g |
| 2 | eggs | room temperature |
| 1 tsp | imitation vanilla extract | |
| 2 Tbsp | milk, any kind | |
| 425 g (2½ cups) | chocolate chips |
Directions
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In a large bowl, combine flour, cocoa, baking powder, baking soda, and salt. Set aside.
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In the bowl of a stand mixer, cream butter and sugars on medium-high speed until light and fluffy, about 2–3 minutes. Add eggs and vanilla, mixing well on medium speed and scraping down the sides of the bowl with a spatula as necessary. With the mixer turned off, add flour mixture to the wet ingredients. Pulse a few times and then mix on low speed until combined. With the mixer still running on low speed, slowly add milk. Stir in chocolate chips.
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Line a baking sheet or a container with parchment paper (optional—this is for easy clean-up). Using a cookie scoop or a spoon, portion out dough. Cover and refrigerate for at least 2 hours, ideally 24–36 hours. (Dough will keep in the fridge for up to 3 days, or may be frozen for up to 3 months.)
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Heat oven to 375°F. Line a baking sheet with parchment paper. Place dough mounds a few inches apart on the baking sheet. Cookies are done baking when the edges are set but the centers still look soft (about 6–7 minutes for little cookies, 10–12 minutes for large cookies)—they will continue to bake on the cookie sheet after they’re out of the oven.
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Cool cookies on cookie sheet.
Variations
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“Tastes Like Christmas” Add ½ tsp peppermint extract with eggs and vanilla. In place of chocolate chips, use 255 g (1½ cups) miniature chocolate chips and 170 g (1 cup) Andes Peppermint Baking Bits.
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Mexican Mocha Add 2 tsp espresso powder and 1 tsp cinnamon to the flour mixture.
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Chocolate Orange Add zest of two large oranges with eggs and vanilla. In place of chocolate chips, use chopped Terry’s Chocolate Orange.
Chocolate Chip Cookies by Katie M. K. Blaede is licensed under CC BY-NC-SA 4.0
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