Chocolate Explosion Cookies
When you have some free time mix up these cookies and store them in the freezer until you are ready to bake. Bake the number of cookies you want from frozen and enjoy them fresh out of the oven. They are chewy on the inside and crisp around the edges.
Ingredients
- ¾ cup unsalted butter room temperature
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 egg room temperature
- 1 tbsp vanilla
- 2 cups all purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup chocolate chips and chopped chocolate mix of semi sweet, dark and milk or whatever you prefer
Instructions
- Line 2 a baking sheet with parchment paper.
- Whisk the flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in colour, about 2–3 minutes. Add the egg and vanilla, and beat on high speed until combined. Scrape down the sides of the bowl as needed.
- With the mixer running on low speed, slowly pour the dry into the wet ingredients. Stir on low until combined. Add chocolate and mix on low. The cookie dough will be thick.
- Scoop dough into 1-2T sized cookies and place on parchment paper. I like to freeze my cookies until ready for baking. I store them in a ziplock bag after they are frozen.
- Preheat oven to CONVECTION 340°F. Line a baking tray with parchment paper and add up to 10 cookies per pan. Bake for 8 minutes. Remove from the oven and slam the cookie sheet on the stovetop to eliminate air from the cookies – the cookies should fall flat and they will have nice crispy edges. Then bake another 4 minutes until golden brown. Enjoy!!
