Prep time:
20-25 minutes
|
Cook time:
13-14 minutes
|
Total time:
33-39 minutes
These Double Chocolate Chip Cookies made with Bubbies Sauerkraut are chewy, rich, and super fudgy with a hint of tang and tart - the perfect balance!
Ingredients
- ½ cup unsalted butter, room temperature
- ¾ cup dark brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup packed Bubbies Sauerkraut, squeezed in a paper towel
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup all-purpose flour (120 grams)
- ¼ cup dutch process cocoa powder (18 grams)
- ½ cup, dark chocolate chips (80 grams)
- Flaky sea salt to top, if desired
Directions
- In a large mixing bowl, cream together the butter and sugar on low speed for 2 minutes until light and fluffy.
- Add in the egg and vanilla extract and mix on low until combined.
- Squeeze the sauerkraut in a paper towel to remove excess liquid, then chop finely. Add to the bowl and mix on low to combine.
- Add the flour, salt, baking soda, baking powder, cocoa powder, and the chocolate chips and mix on low until just combined.
- Scoop the dough with a large (¼ cup) cookie scoop onto a parchment lined baking tray and freeze for 15-20 minutes until solid.
- While the dough is chilling, preheat the oven to 350 F.
- Bake the cookies for 13-14 minutes. Allow the tray to cool completely on a wire rack, sprinkle with flaky sea salt and enjoy!
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