Chewy Chocolate Cookies with Peanut Butter Chips
Perfect texture double chocolate cookies!
Servings: 48 cookies
Calories: 84kcal
Ingredients
- ¾ cup unsalted butter room temperature
- 1 ½ cups sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour or 1:1 gluten free flour substitute
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup chocolate chips more to taste
- 1 cup peanut butter chips or white chocolate chips or pecans *optional
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or silpat mat.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until creamy. Add eggs one at a time until fully incorporated. Add vanilla.
- In a medium bowl, combine flour, cocoa powder, baking powder and salt.
- Add dry ingredients to the mixer slowly until fully combined, scraping the sides of the bowl once or twice.
- Optional: This is where I separate the dough into 3 bowls and add different treats. One with chocolate chips & pecans, one with white chocolate chips and one with peanut butter chips. Everyone is happy!
- Scoop using a cookie scoop or form a ball of about 2 tablespoon of dough and place on cookie sheet. Bake 8 to 9 minutes. Tops will still be soft.
- Cool on baking sheet 1 minute, then transfer to wire racks to cool.
Notes
I really love a frozen cookie. These are great frozen. Or freeze dough after scooping into balls and bake whenever you prefer warm cookies!
Nutrition
Serving: 0g | Calories: 84kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 36mg | Potassium: 38mg | Fiber: 1g | Sugar: 8g | Vitamin A: 99IU | Calcium: 12mg | Iron: 0.4mg