Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup unsweetened cocoa powder (Dutch-processed preferred)
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Set your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures the bottoms of the cookies don’t brown too quickly.
- In a large mixing bowl, whisk together the melted butter, white sugar, and brown sugar. Mix vigorously for about one minute until the mixture looks smooth and well-combined. The brown sugar adds moisture and chewiness, while the white sugar creates those slightly crisp edges.
- Add the egg and vanilla extract to the butter mixture. Whisk until the batter looks glossy and the egg is fully incorporated. Do not overbeat at this stage; you just want a cohesive liquid base.
- Sift the cocoa powder directly into the bowl to remove any lumps. Add the flour, baking soda, and salt. Use a spatula to gently fold the dry ingredients into the wet mixture. Stop mixing as soon as no streaks of white flour remain. Fold in the chocolate chips until they are evenly distributed through the thick, dark dough.
- Use a cookie scoop or a tablespoon to drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a few extra chocolate chips onto the tops for a professional look. Bake for 9 to 11 minutes. The edges should be set, but the centers will still look slightly soft. They will firm up as they cool on the pan.
- Cook Time: 20 minutes