Ingredients
The following ingredients have 4 Servings
- ½ cup unsalted butter (softened, but still cool)
- ⅔ cup light brown sugar (make sure it's fresh and soft)
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ⅓ cup unsweetened cocoa
- 1 cup plus 2 tablespoons all purpose flour*
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cornstarch
- 1 ½ cups chocolate chips (I use a combination of white chocolate chips and semisweet chocolate chips) (divided)
Instruction
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Using a hand mixer, or stand mixer fitted with the paddle attachment, beat butter and sugars for several minutes, until light and fluffy. Add the the egg and vanilla extract and beat to combine, scraping the sides of the bowl as necessary.
- In a separate bowl, combine the cocoa, flour, baking soda, salt and cornstarch. With the mixer on low speed, slowly add the flour mixture to the butter mixture, mixing until just combined. Reserve a couple tablespoons of the chocolate chips for topping the dough balls (optional). Stir in the remaining chocolate chips.
- Drop the dough into 2 tablespoon portions onto prepared cookie sheets**. Make sure the dough balls are mounded fairly high (not flattened). Press some of the reserved chocolate chips onto the tops of each dough ball (this will make the chips more visible). Bake for 8-10 minutes, until the edges are just beginning to set and the centers still slightly underdone. They will look underbaked, but the cookies will set as they cool. Place the baking sheets on wire racks to cool completely. See note about shaping the cookies as soon as they come out of the oven.
