Dark Chocolate Chewy Cookies

Active time: 15 minutes | Bake time: 12 minutes | Yield: 30 cookies

Can you tell I have a chocolate obsession?? Well if you haven't spent much time exploring my recipe collection yet, let me tell you. I have a true chocolate addiction, which is why I have several double chocolate chip cookie recipes. One for every occasion, duh.

Ingredients:

• 226g (16 tbsp / 1 cup / 2 sticks) unsalted butter, softened

• 200g (1 cup) brown sugar

• 100g (loosely packed 1 cup) powdered sugar

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• 360g (3 cups) all purpose flour

• 1 ½ tsp (½ tbsp) baking soda

• 2 tsp cornstarch

• 1 tsp salt

• 80g (¾ cup) cocoa powder

• 180g (1 cup) chocolate chips

Directions:

1. In a large bowl, cream butter with a spatula (or electric mixer with paddle attachment) until light and fluffy. Add both sugars and cream until well combined.

2. Add egg and vanilla, mix until combined, the mixture may look slightly curdled, but that is fine.

3. Add flour, baking soda, cornstarch, salt, and cocoa powder and fold in dry ingredients until just combined. Add chocolate chips & fold in until evenly distributed.

4. Scoop dough into cookie-sized portions with a 2 tbsp cookie scoop. Place on a baking sheet lined with parchment paper.

5. Refrigerate for at least one hour. If refrigerating for longer than 1 hour, after the cookie dough has chilled for the first hour, transfer dough balls to a zip plastic bag.

   1. Note: honestly, if you need to bake these in a pinch, you can get away without refrigerating them, but it helps develop richer flavors so I do recommend it if you have time.

6. When ready to bake, preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

7. Place dough portions on the prepared baking sheets, at least 2 inches apart, and bake for 9-14 minutes. Allow to cool on baking sheet for 10 minutes before transferring to a cooling rack.

Notes:

• You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.

• Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.