Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup high-quality unsweetened cocoa powder
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even browning. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until no clumps remain. Setting these dry ingredients aside now ensures a smooth mixing process later.
- In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Beat with a hand mixer or stand mixer on medium speed for about two minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix. Fold in the chocolate chips by hand using a spatula.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart as they will spread. Bake for 9 to 11 minutes. The edges should be set, but the centers should still look slightly soft and underbaked. Remove from the oven and let the cookies cool on the baking sheet for at least 10 minutes. This allows the “fudgy” center to set properly before you move them to a wire rack to cool completely.
- Cook Time: 25 minutes