Oven, Whisk, Parchment paper, Sheet Tray
Preheat the oven to 425°F. Bring the butter to room temperature. Cut the butter into pieces & add to a large mixing bowl.
Add the white & raw sugar to the bowl. (If you don't have raw sugar, use brown sugar!)
Use a whisk or rubber spatula to cream the butter & sugar.
Beat the egg in a small bowl. Then mix the egg into the butter-sugar mixture.
Add the flour, almond flour, cocoa powder & baking powder. If you're using unsalted butter, add a pinch of salt now! Fold the ingredients together, using a rubber spatula.
Roughly chop the baking chocolate, or use chocolate chips!
Fold the chopped chocolate into the dough.
Form the cookie dough into 2-inch balls, using your hands or an ice cream scooper.
Add the dough balls to a parchment-lined baking sheet. Keep them spaced 2-3 inches apart.
Extra cookies? Refrigerate or freeze the raw cookie dough balls for another day!
Also be sure to refrigerate today's dough balls for 15 min before baking.
Lightly flatten the cookies with your hand. Then bake for 8-10 min at 425°F.
Let the cookies cool before serving.
Top with a sprinkle of sea salt. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Double Chocolate Chip Cookies" contains 450 Energy, 24 g of Fat, 53 g of Carbohydrates, 6 g of Protein, 5 g of Fiber.
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