Double Chocolate Chip Cookies in the Pressure Cooker
These double chocolate chip cookies made in a pressure cooker come out unbelievably tender and gooey with rich melty chocolate flavor. Perfect for when you need a quick and decadent sweet treat!
Equipment
- 1 Mixing bowl Large for creaming butter and sugar
Ingredients
Cookie Dough
- 1 cup All-purpose flour (120g)
- ⅓ cup Natural unsweetened cocoa powder (33g)
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Unsalted butter softened (113g)
- ½ cup Light brown sugar (110g)
- ⅓ cup Granulated sugar (66g)
- 1 Large egg
- 2 teaspoons Vanilla extract
- 1 cup Semisweet chocolate chips or chunks (180g)
Instructions
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
- Beat the softened butter with brown sugar and granulated sugar in a large bowl until light and fluffy.
- Add the egg and vanilla extract and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the chocolate chips or chunks.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until edges are set and centers still look soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
To keep cookies fresh, store in an airtight container at room temperature. Add a slice of bread in with the cookies to retain softness. Cookies also freeze well.