Dark Chocolate Chip Cookies

Buttery cookies loaded with dark chocolate chips, pulled from the oven just as the edges start to colour so the centres stay soft.

Total time: 35 min
Servings: 36
Difficulty: Easy

Dark chocolate chip cookies — Sweet moments, naturally.

Ingredients

1 cup salted butter, softened
1 cup white (granulated) sugar
1 cup light brown sugar, packed
2 tsp pure vanilla extract
2 large eggs

3 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp sea salt
2 cups dark chocolate chips (or chunks, or chopped chocolate)

Directions

Preheat oven to 375°F (190°C).
Line a baking pan with parchment paper.
Mix the dry ingredients.
In a bowl, stir together the flour, baking soda, salt and baking powder, and set aside.
Make the dough.
Cream the butter with both sugars until combined, then beat in the eggs and vanilla until fluffy. Mix in the dry ingredients until just combined, then stir in the chocolate chips.
Shape and bake.
Roll 2 to 3 tbsp of dough into balls (or use a small scoop) and space them evenly on the pan. Bake for 8 to 10 minutes, until just barely starting to brown; they will still look doughy.
Cool.
Leave the cookies on the pan for 2 minutes, then move them to a cooling rack.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

400 g sugar = 1,376 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.