Video Summary - Super Easy Double Chocolate Chip Cookies Recipe

Presenter/Channel

John Cannell, Preppy Kitchen

All-purpose flour: 120 g (1 cup)
Baking soda: 1/2 tsp
Salt: 1/2 tsp
Cocoa powder: 33 g (1/3 cup)
- Can use Dutch processed cocoa (darker, fudgier) or natural cocoa (both delicious)
Unsalted butter (room temperature): 113 g (1/2 cup)
Granulated sugar: 66 g (1/3 cup)
Light brown sugar: 110 g (1/2 cup)
Large egg: 1
Vanilla extract: 2 tsp (or an optional “something else” flavoring mentioned: hinted chocolate + blank—i.e., an additional chocolate-related flavor)
Chocolate chips: 1 cup
Optional add-ins: walnuts or pecans
Optional topping:
- Extra chocolate chips (for looks/extra chocolate)
- Big flaked salt right on top (optional)

Preheat oven to 375°F.
Mix dry ingredients in a medium bowl:
- Whisk/sift flour, baking soda, salt, and cocoa powder (to remove lumps).
- Whisk until smooth; give a quick whisk again if cocoa/flour has lumps.
Cream butter + sugars:
- In a stand mixer (paddle), add room-temp unsalted butter, granulated sugar, and light brown sugar.
- Mix about 3 minutes on medium until light and fluffy.
- Scrape the bowl down as needed; mix a little longer if required.
Add wet ingredients:
- Mix in 1 large egg until worked in.
- Mix in 2 tsp vanilla extract (or the suggested alternative flavor).
Combine with dry ingredients:
- With the mixer on low, add the flour mixture.
- Mix until almost combined (there may be unmixed bits); scrape and fold/mix until just incorporated.
Add chocolate chips:
- Mix just until chips are distributed (avoid overmixing).
- Use a spatula to check for butter streaks and spread chips evenly.
Portion dough:
- Scoop about 1.5 tablespoon sized balls.
- Space about 2 inches apart to allow spread.
- Optionally roll for uniform shape (described as “organic and delicious” either way).
Optional top:
- Add extra chocolate chips on top before baking.
- Optionally add big flaked salt right on top.
Bake:
- Bake at 375°F for ~10 minutes, or until edges are set.
Finish/serve:
- Described as fudgy, rich, brownie-like, and very snackable.

Whisk/sift cocoa and flour to prevent lumps (cocoa can clump).
Cream butter + sugars until light and fluffy (about 3 minutes).
Don’t overmix after adding flour and chips:
- Mix flour until almost combined, then scrape.
- Mix chips just until distributed.
Scrape the bowl down, especially with a stand mixer, to avoid unmixed flour.
Spacing matters: use two baking sheets and keep ~2 inches between cookies to prevent crowding.
Add-ins are a “vehicle” for extras (suggested pecans/walnuts).