Ingredients

The following ingredients have 18 Servings
  • 3/4 cups 1 cup semi-sweet chocolate chips, plus more for topping
  • 1-1/2 sticks unsalted butter, softened
  • 1-1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cups unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup semi-sweet chocolate chips, plus more for topping

Instruction

  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium-high speed until light and creamy, about 4 minutes. Add eggs one at a time, mixing well. Add vanilla. In a separate bowl, whisk together flour, cocoa powder, baking soda and salt. Add to the wet ingredients and mix just until combined. Stir in the chocolate chips with a wooden spoon.
  • Scoop by the rounded tablespoon onto the baking sheet.
  • Bake 8-10 minutes, until edges are crisp. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Enjoy!