Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted butter
  • 12 oz semi sweet chocolate chips
  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract

Instruction

  • Add the butter and semi-sweet chocolate chips to a medium saucepan and melt over medium heat, stirring frequently until melted and mixed well.
  • Remove the pan from the heat and allow to rest until cool for 10 - 15 minutes.
  • In a large mixing bowl, add the flour, cocoa powder, baking powder, baking soda, and salt and whisk together to combine. Then set the bowl with the dry ingredients aside.
  • In the bowl of a stand mixer, add the light-brown sugar, granulated sugar, eggs, and vanilla and whip together with the paddle attachment on medium-high speed until pale and fluffy, which will take about 1 minute.
  • Using a rubber spatula stir the melted chocolate mixture into the sugar and egg mixture.
  • Working in 3 separate batches, add 1/3 of the flour mixture to the wet ingredients and fold just until combined.
  • Chill the bowl of cookie dough in the fridge for 45 minutes.
  • Preheat the oven to 325°F degrees during the last 10 minutes of chilling.
  • Scoop a tablespoon of the dough out and shape it into balls.
  • Place onto Silpat or parchment paper lined cookie sheets, spacing them 2 inches apart.
  • Bake the cookies in preheated oven 12 - 13 minutes, then remove from oven and allow to cool on baking sheet 5 minutes before transferring to a wire rack to cool completely.