Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons real butter, melted (*see note about melting in instructions)
  • 1/4 cup lightly packed brown sugar
  • 1 tablespoon white sugar
  • 1 egg yolk from a large or extra large egg
  • 1/2 teaspoon vanilla
  • 1/2 cup all purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon baking soda
  • 1 pinch table salt
  • 1/2 cup chocolate chips
  • optional: flaky sea salt

Instruction

  • Preheat oven to 350 degrees. Line a cookie sheet with parchment.
  • Melt your butter in a heat-safe mixing bowl.  Note: It doesn’t need to be ALL the way.  See photos for an example- I’ve found the best stage is when about half the butter is liquid, but the rest is super soft.  Like the texture of pudding.  You want it to easily stir completely smooth when you touch it.
  • truction-step-3″>2. Mix in white and brown sugars, egg yolk and vanilla.
  • truction-step-4″>3. Measure your flour by lightly spooning it into your measuring cup and then leveling with a knife.  Avoid scooping with your measuring cup. Sprinkle flour, cocoa powder, baking soda, and salt on top and then mix together.  Stir in almost all the chocolate chips- I like to save about a tablespoon to place on top of the cookie before baking.
  • uction-step-5″>4. Form dough into one large ball and place on prepared baking sheet.  Gently press down to about 3/4 inch thick.  If you saved a few chocolate chips, distribute them on the top of the cookie.
  • tion-step-6″>5. Don’t overbake!  Keep an eye on it and err on the side of under-baking since chocolate dough is easy to over bake!  Bake for 12-14 minutes (I like to set my time for about 10 so I can really watch it close at the end), until edges are set and center looks set, but still soft.
  • on-step-7″>6.  If desired, sprinkle a little flaky sea salt over the cookie immediately upon removing from the oven. Let cool for 10-15 minutes.  Enjoy!