Ingredients
Scale
- 1 cup semi-sweet chocolate chips (divided)
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/4 cup Dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a microwave-safe bowl, combine the butter and half of the chocolate chips. Heat in 30-second intervals, stirring in between, until the mixture is completely smooth and glossy. Set this aside to cool slightly while you prepare the other ingredients.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Use a hand mixer or a whisk to beat the mixture vigorously for about 3 to 5 minutes. You want the mixture to become pale, fluffy, and doubled in volume. This step is the secret to getting that thin, shiny, crackled “brownie skin” on top of your cookies.
- Pour the slightly cooled melted chocolate mixture and the vanilla extract into the egg mixture. Fold gently with a spatula until just combined. Sift in the flour, cocoa powder, baking powder, and salt. Fold the dry ingredients into the wet batter until no white streaks remain. Stir in the remaining half cup of chocolate chips.
- The batter will be thinner than traditional cookie dough, resembling thick brownie batter. Use a cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9 to 11 minutes. The edges should be set, but the centers should still look slightly soft and underdone.
- Let the cookies rest on the baking sheet for at least 10 minutes. They are very fragile when hot and need this time to firm up and develop that chewy texture. Once set, transfer them to a wire rack to cool completely, or enjoy them while they are still slightly warm and melty.
- Cook Time: 25 minutes