Prep 10 mins
Cook 36 mins
A rich, dark cookie. Make sure you underbake them slightly so they stay chewy. Serving size assumes 3 cookies.
- 118.32 ml unsalted butter, room temperature (1 stick)
- 236.59 ml packed light brown sugar
- 236.59 ml all-purpose flour (5 ounces by weight)
- 158.51 ml unsweetened cocoa powder (2 ounces by weight)
- 2.46 ml baking soda
- 2.46 ml table salt or 3.69 ml kosher salt
- 2 eggs
- 4.92 ml vanilla extract
- 236.59 ml chocolate chips (I like dark chocolate)
- In a stand mixer fitted with the paddle attachment, beat butter and sugar on low until light in color and very fluffy, at least 5 minutes.
- Meanwhile, combine flour, cocoa powder, soda and salt in a bowl. Whisk well to combine.
- Add eggs and vanilla to butter-sugar mixture. Beat on low until well combined.
- Add half the flour mixture and beat on low just until combined. Add remaining flour and chocolate chips and beat on low until just combined. Do not over mix.
- Cover bowl with plastic wrap and refrigerate for at least one hour.
- Preheat oven to 350°F Line two baking sheets with parchment or Silpats.
- Drop tablespoonsful of dough onto lined sheets. (The dough is quite soft, so a disher is very helpful.) Bake until the tops begin to crack, but the cookies are not yet dry, about 12 minutes. Cool on baking sheet 15 minutes before transferring to a wire rack. When completely cool, store at room temperature up to 3 days.