At long last, the Covid-19 cases have dwindled and my school has reopened its doors for hybrid classes. Going to school come switch seeing your friends who will not stop asking me to bake for them. Of course, I will not let them down, so to welcome them back onto campus, I made some classic double chocolate chip cookies.
Recipe
Yields 14 servings
Ingredients
½ cup or 100 grams butter
¼ cup or 50 grams white sugar
¼ cup or 50 grams brown sugar
1 egg
1 teaspoon vanilla
¾ cup or 90 grams all-purpose flour
2 tablespoons or 20 grams cocoa powder
½ teaspoon baking soda
â…› teaspoon salt
¾ cup or 135 grams semi-sweet chocolate chips
¾ cup or 135 grams white chocolate chips
Sea salt
Procedure
Preheat the oven to 350℉.
Cream the butter and sugars until light.
Beat in the eggs one at a time.
Add the vanilla.
Combine the all-purpose flour, cocoa powder, and baking soda in another bowl.
Slowly fold the dry ingredients into the wet.
Mix in the chocolate chips.
Scoop them into 14 portions.
Place them on a lined baking tray, making sure that there are at least 2-inch spaces in between each cookie.
Refrigerate them for 1 hour or freeze for 20 minutes.
Bake them for 10 minutes.
Once done, sprinkle on some sea salt.
Let them cool and enjoy!