Double Chocolate Cookies
Cocoa goes into the dough and chocolate chips stay in the mix: a compact baking project without a dough-chilling stage. Independent, untested Recipe Reel demo; the external video is by Preppy Kitchen.
About 30 minutes, plus cooling (demo estimate)
About 20 cookies (demo estimate)
Original video by Preppy Kitchen
Stock photo for illustration. The demo recipe is independently written, not kitchen-tested, and not an authorized edition of the linked creator’s recipe.
Ingredients
120 g all-purpose flour
33 g unsweetened natural cocoa powder
1/2 tsp baking soda
1/2 tsp salt
113 g unsalted butter, softened
66 g granulated sugar
110 g light brown sugar
1 large egg
2 tsp vanilla extract
1 cup chocolate chips
Let’s make it
Heat the oven to 375°F and line two baking sheets with baking parchment. Stir the flour, cocoa, baking soda and salt together, breaking up any cocoa lumps.
Beat the softened butter with both sugars until evenly mixed and lighter in texture. Add the egg and vanilla and mix again.
Work the dry ingredients into the butter mixture only until the flour disappears. Fold in the chocolate chips by hand, checking the bottom of the bowl for dry patches.
Scoop portions of roughly 1 1/2 tablespoons onto the baking sheets, leaving about 2 inches between them.
Bake for about 10–12 minutes, checking that the edges are set and the centers no longer look like wet dough. Let the cookies firm up on their sheets before moving them to a cooling rack.
Before cooking, check the full source recipe, your equipment and ingredient allergens. Times and yields in this demo are estimates. Use US cups where cups are listed.
Watch the idea. Cook the recipe. Come back for seconds.
Recipe Reel is a website template demo. Recipe drafts and stock photography are illustrative. Referenced videos belong to their original creators.