Double Chocolate Chunk Cookies - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Prep Time

15 mins

Cook Time

13 mins

Total Time

28 mins

Equipment

Mixing bowl and spoon
Stand mixer (optional)
cookie sheet
cooling rack

Ingredients

3/4 cup (175 mL) Canadian unsalted butter, softened
1/2 cup (116 g) Canadian cream cheese, room temperature
1/4 cup (60 mL) Canadian sour cream
1/2 cup (106 g) packed brown sugar
1/2 cup (100 g) sugar
2 large eggs, room temperature
1 tsp (5 mL) vanilla extract
2 1/2 cups (400 g) all-purpose flour
1/2 cup (45 g) cocoa powder
1 tsp (3 g) baking soda
1/2 tsp (3 g) salt
2 cups (340 g) semi-sweet chocolate, coarsely chopped

Directions

Preheat the oven to 350°F (175°C).
In a large bowl or using a stand mixer fitted with the paddle attachment, combine butter, cream cheese, sour cream, and both sugars. Stir or mix until the mixture is light and fluffy.
Add eggs and vanilla extract to the mixture and mix until well combined. Set aside.
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Add dry ingredients to the cream mixture and stir until they are fully combined. Gently fold in the chopped chocolate.
Divide the dough into 12 balls and place them 2 inches apart on a parchment-lined cookie sheet. Press each ball to flatten
slightly.
Bake for 12-13 minutes, or until the cookies are set.