Ingredients
Equipment
Method
- Preheat oven to 375F. Line two baking sheets with parchment paper.
- Sift together flour, cocoa powder, baking soda, and salt in a bowl.
- Beat butter and sugars in a large mixing bowl or stand mixer on medium speed until light and fluffy, about 3 minutes.
- Add egg and vanilla and beat until combined. Scrape down the sides of the bowl as needed.
- With the mixer on low speed, gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips.
- Scoop 1½ tablespoon-sized balls of dough onto the cookie sheet, placing them about 2 inches apart.
- Bake for 10 minutes or until cookie edges are firm and the center appears dry. Let cool on the sheets for 5 minutes. Transfer to wire racks to continue cooling.
- Store baked cookies in an airtight container for up to 5 days.
Nutrition
Notes
Use a cookie scoop to make sure all cookies are the same size for even baking. Make sure your light brown sugar is soft and moist. Line your sheet pan with parchment paper or a silicone mat to help cookies bake evenly and prevent sticking.
You can use milk, white, or ruby chocolate chips. Substitute half of the chocolate chips for peanut butter chips for a different flavor.
Room temperature butter and egg mix more evenly. Place the egg in warm water for a few minutes to quickly bring it to room temperature if needed. Sifting the dry ingredients helps combine everything evenly and avoids overmixing.
For slightly thinner and chewier cookies, bake at 350F for 10 to 11 minutes. Measure flour correctly by using a scale or by fluffing it with a spoon, sprinkling it into the measuring cup, and leveling it off with a knife.