Part of:
Cookies
Ingredients:
- 1 cup all-purpose flour ((120g))
- ⅓ cup natural unsweetened cocoa powder ((33g))
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (softened, (113g))
- ½ cup light brown sugar ((110g))
- ⅓ cup granulated sugar ((66g))
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips (or dark chocolate chunks or chopped bars (180g)) {
Instructions:
- Preheat oven to 375F. Line two baking sheets with parchment paper.
- In a bowl, sift together flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars on medium speed until very light and fluffy, about 3 minutes.
- Add egg and vanilla and beat until well combined, scraping 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 on the cookie sheet, place 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.