A quick and easy recipe for soft and fluffy Double Chocolate Chip Drop Cookies
Preheat the oven to 375° and have ready a cookie sheet lined with either parchment paper or a silicone baking mat.
In a medium-sized mixing bowl, whisk together flour, cocoa powder, baking soda, and sea salt. Set aside until ready to use.
Add the butter and chopped chocolate to a microwave-safe bowl. Microwave at 30-second increments, stirring after each stint in the microwave until melted. Set aside.
Add the brown sugar, granulated sugar, eggs, and vanilla to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Mix on medium-high speed, until the mixture has lightened in color and almost doubled in volume. This should take least 3 minutes.
Stream in the melted butter and chocolate and mix on low to combine.
Add the dry ingredients and with the mixer still on low, mix just until combined. Then add the chocolate chips and/or chunks and mix once more.
Scoop heaping tablespoons of the cookie dough on to the cookie sheet, spacing them about 1 1/2-2" apart, and press down slightly to flatten. Bake for 10 minutes. Serve and enjoy!
You can use either chocolate chips, chocolate chunks, or both for this recipe. If using one or the other, use a total of 1 1/3 cup of desired ingredient.
The Anthony Kitchen