Ingredients
The following ingredients have 12 Servings
- 1 and 1/3 cups (165 grams) all-purpose flour
- 1/3 cup (30 grams) unsweetened natural cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115 grams) unsalted butter (, softened to room temperature)
- 1/2 cup (100 grams) light brown sugar (, lightly packed)
- 1/2 cup (100 grams) granulated sugar
- 1 large egg (, room temperature)
- 1 teaspoon pure vanilla extract
- 1 cup (190 grams) semi-sweet chocolate chips
Instruction
- In a large mixing bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
- Using a handheld mixer, or stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar for about 1-2 minutes or until well combined. Mix in the egg and vanilla extract.
- Slowly add the dry ingredients and mix until just combined, stopping to scrape down the sides of the bowl as needed. Mix in the chocolate chips on low speed until just combined.
- Cover the cookie dough and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or a silicone mat. Remove the dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop it onto the prepared baking sheets.
- Bake for 8-10 minutes or until the tops of the cookies are set. Remove from the oven and allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
