Ingredients
Equipment
Method
- Preheat your oven to 350ºF (177ºC) and prepare a sheet pan with parchment paper.
- Melt the unsalted butter in a medium-sized mixing bowl.
- Add the cocoa powder and vanilla extract to the melted butter and stir until smooth and combined.
- Combine the butter mixture with the brown sugar and white sugar in the bowl of your stand mixer with the paddle attachment. Mix on medium speed until light and fluffy, about 2 minutes.
- Add the room temperature eggs while mixing on low speed. Let each egg mix in fully before adding the next one.
- Mix again on medium speed for 1-2 minutes until the mixture is light and airy. Scrape the bowl.
- While mixing on low speed, add the flour, salt, baking soda, and chocolate chips.
- Mix the dough just enough so that it is combined.
- Use a #20 cookie scoop to divide the dough into 2 Tablespoon-sized cookie dough balls. You can dip the top of the ball into extra chocolate chips for more chocolate in the cookies.
- Place the cookie dough balls onto a sheet pan about 3 inches apart.
- Chill your cookies in the fridge for 30 minutes.
- Bake the cookies for about 10 minutes, or until they are no longer shiny in the center and the edges are set.
- Allow the cookies to cool for 5 minutes on the baking sheet.
- Transfer the cookies to a cooling rack to cool completely.
Nutrition
Notes
Melting the butter helps create a chewier cookie texture. Chilling the dough is important for preventing the cookies from spreading too much during baking.