Low Iodine Classic Double Chocolate Cookies
Total time1 hr 10 min
Prep time15 min
Cook time25 min
4.8(14)
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Learn more →Ingredients
24 servings
- 1 cup (2 sticks) unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 2 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp fine salt
- 2 cups semisweet chocolate chips
- flaky sea salt, for sprinkling (optional)
Can be omittedflaky sea salt
Instructions
- 1
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric hand mixer or stand mixer on medium speed until pale and fluffy, about 3 minutes.
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