Using my 1/4 cup cookie scoop (to make Crumbl-sized cookies),
I got about 18 cookies out of this recipe!
Ingredients:
- 2½ cups all-purpose flour (350g; spooned, not packed)
- ½ cup dark cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter at room temp
- 1½ cups granulated sugar
- 2 large eggs at room temp
- 1 teaspoon vanilla
- 1 cup white chocolate chips + 1 cup semi-sweet chocolate chips (*I used about 3/4 cup white chips, 3/4 cup semi-sweet chips, and 1/2 cup milk chocolate chips.)
- flaked salt for topping
Directions:
- Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, cornstarch, baking powder, soda, and salt. Set aside.
- In a large mixing bowl, cream together butter and sugar on medium speed until light and fluffy; about 3 minutes.
- Add eggs and vanilla and mix together.
- Slowly add dry ingredients until just mixed together. Do not over mix dry ingredients. Fold in all chocolate chips.
- Scoop dough using a ¼ cup cookie scoop. Sprinkle with flaked sea salt.
- Bake 6-8 cookies per sheet for 11-13 minutes, or until edges look cooked and firm. If the cookies have lost all their shiny top, then they are probably done baking. Another way to tell is if the outside rim feels firm.
Notes: Inside out chocolate chip cookies will remain fresh if stored in an airtight container at room temperature for 2-3 days. You can also prep the cookie dough in advance and store it in the fridge for about a week. To freeze, place in an airtight container for 2-3 months. You can also freeze the cookie dough balls if you would like to bake them one at a time or as needed.
*www.thesaltedsweets.com