Add the dry ingredients to a bowl and combine with a whisk. Leave the butter at room temperature.
Cream the butter and sugar until pale. Add the egg and vanilla and continue mixing.
Add Step 1 and use a rubber spatula to roughly mix it up. Stir in the chocolate chips. The dough will be quite heavy, but do your best!
Drop tablespoon (35 g) amounts of the dough onto a parchment paper lined baking tray. Leave about 5 cm between each portion.
Here is an optional step you can do. Coat your hands with oil and round out and flatten each one.
Bake for 10 minutes at 180°C. Remove from the oven and leave on the tray for 5 minutes to cool slightly. Transfer to a cooling rack.
Since these cookies tend to bake on the darker side, you can't really see if they become browned, but be careful not to burn them! Otherwise they won't be moist.
Try another cookie recipe at Recipe ID: 2075222.
Story Behind this Recipe
This is the double chocolate version of the chocolate chip cookies (Recipe ID: 2075222) that I always make. The shaping method I show you in Step 5 was taught to me by my friend's husband. You can also use an ice cream scoop but they will turn into really large cookies.
You can leave out Step 5 if you want. The photo in Step 6 shows the rounded and flattened cookies on the right and on the left are the regular cookies. If you perform Step 5, the cookies will turn out soft-baked, but even if you don't shape them, they will still be delicious!