Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated white sugar
- 3/4 cup packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 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.
- In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together until the mixture is smooth and creamy.
- Add the egg and vanilla extract to the butter mixture. Beat well until everything is fully combined.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt to remove any lumps.
- Slowly add the dry flour mixture to the wet butter mixture. Mix on low speed until a thick dough forms.
- Use a spatula to fold in the chocolate chips by hand so they are spread evenly throughout the dough.
- Scoop about two tablespoons of dough for each cookie. Place them on the baking sheets, leaving about two inches of space between each ball.
- Bake in the preheated oven for 9 to 11 minutes. The edges should be set, but the centers should still look slightly soft.
- Remove the pans from the oven. Let the cookies rest on the hot pan for 5 to 10 minutes to finish setting.
- Transfer the cookies to a wire rack to cool completely before eating.
- Cook Time: Not specified