Ingredients
Scale
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Cream the softened butter with granulated sugar and brown sugar until light and fluffy. Add vanilla extract and egg, blending until smooth.
- Melt the semi-sweet chocolate and fold it into the butter mixture. Stir in chocolate chips and white chocolate chips until evenly distributed.
- Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto a baking sheet, leaving space between each cookie. Bake for 10-12 minutes until edges are set.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze cookies for up to three months, separating layers with parchment paper.
- Enhance flavors by adding a sprinkle of sea salt before baking or a dash of espresso powder.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160 Kcal
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg