chocolate cookies

Sally McKenney presents this chocolate dough as her base for chocolate cookies. This account selects the double chocolate chip version with natural cocoa, light brown sugar and dairy milk.

Unsalted butter is creamed with granulated and light brown sugars before egg and pure vanilla are beaten in. Flour, natural unsweetened cocoa, baking soda and salt are whisked separately.

The dry mixture joins the same wet ingredients before milk and semi-sweet chips are beaten in. The sticky dough is chilled, then briefly rested to make it easier to scoop.

Tall portions are shaped on the selected parchment-lined sheets. They bake until the edges appear set while the centers remain soft, with the author’s optional tray tap if spreading needs encouragement.

This selection presses a few extra chips onto the warm cookies before they cool completely on a rack. The source describes thick cookies with chewy, fudge-like centers and slightly crisp edges; other add-ins and frosted or filled versions remain separate choices.