Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 cup high-quality unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups semi-sweet chocolate chips
- Optional: Flaky sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking. In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar using a hand mixer or stand mixer. Beat for about 2 to 3 minutes until the mixture looks pale and fluffy. Add the egg and vanilla extract, beating again until fully incorporated and smooth.
- Sift the flour, cocoa powder, baking soda, and salt directly into the wet ingredients. Use a spatula to fold the dry ingredients in by hand. Be careful not to overmix, as this can make the cookies tough; stop as soon as no streaks of flour remain. Fold in 1 cup of the chocolate chips, reserving the remaining 1/4 cup for topping the dough balls later. The dough should be thick and slightly sticky.
- Scoop about 2 tablespoons of dough for each cookie and roll them into balls. Place them on the prepared baking sheets, spacing them at least 2 inches apart. Press the remaining chocolate chips into the tops of the dough balls for a professional look. 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 them cool on the baking sheet for at least 10 minutes to firm up before moving them to a wire rack.
- Cook Time: 25 minutes