Ingredients
- All-purpose flour (1 1/2 cups)
- Unsweetened cocoa powder (1/2 cup)
- Baking soda (1 teaspoon)
- Unsalted butter, softened (1/2 cup)
- Granulated sugar (1/2 cup)
- Packed light brown sugar (1/2 cup)
- Large egg (1)
- Semi-sweet chocolate chips (1 cup)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, cocoa powder, and baking soda; set the dry ingredients aside.
- Step 2: In a separate large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2 minutes). Beat in the large egg until just combined.
- Step 3: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until the dough is just combined and no streaks of flour remain, being careful not to overmix.
- Step 4: Fold in the semi-sweet chocolate chips using a rubber spatula. Use a cookie scoop or tablespoon to drop rounded balls of dough two inches apart onto a parchment-lined baking sheet.
- Step 5: Bake for 9 to 11 minutes. The centers should still look slightly soft when removed from the oven. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Keep finished cookies in an airtight container at room temperature for up to five days; for extra softness, tuck half a slice of plain bread into the container.
- To ensure these cookies stay delightfully soft rather than tough, stop mixing the dough the instant the last streak of flour disappears, as overmixing will develop too much gluten.
- To restore that fresh-out-of-the-oven melt, microwave individual cookies for just 8 to 10 seconds until the chocolate chips become slightly gooey again.
- Elevate the rich chocolate flavor by serving these warm alongside a scoop of vanilla bean ice cream or a tall glass of cold milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American