Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated white sugar
- 3/4 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Step 1: Preparation. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and ensures even browning on the bottom. Set these aside while you prepare the dough.
- Step 2: Creaming the Butter and Sugars. In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together. Use an electric hand mixer or a stand mixer on medium-high speed for about 2 to 3 minutes. The mixture should look light, fluffy, and pale in color. This process creates air pockets that give the cookies their soft structure.
- Step 3: Adding Wet Ingredients. Add the egg and vanilla extract to the butter mixture. Beat on medium speed until fully incorporated. Scrape down the sides of the bowl with a spatula to ensure everything mixes evenly. Do not overmix at this stage; just combine until the egg is no longer visible.
- Step 4: Mixing Dry Ingredients. Sift the flour, cocoa powder, baking soda, and salt directly into the wet ingredients. Using a low speed on your mixer or a sturdy spoon, stir until a thick, dark dough forms. Be careful not to overwork the dough, as this can make the cookies tough. Stop mixing as soon as the last streaks of flour disappear.
- Step 5: Folding in Chocolate Chips. Pour the semi-sweet chocolate chips into the bowl. Use a spatula to fold them in by hand. This ensures the chips are distributed evenly throughout the dough without over-processing the batter. Save a small handful of chips to press into the tops of the cookies later if you want a professional look.
- Step 6: Baking and Cooling. Scoop rounded tablespoons of dough (about 1.5 ounces each) and place them on the prepared baking sheets, spacing them 2 inches apart. Bake for 9 to 11 minutes. The cookies will look slightly soft and “underdone” in the center, but they will firm up as they cool. Let them rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 25 minutes