Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1/2 cup (100g) granulated white sugar
  • 1 large egg (approx. 50g)
  • 2 tsp (10ml) pure vanilla extract
  • 2/3 cup (60g) Dutch-process cocoa powder
  • 1 3/4 cups (210g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Cream together softened butter, brown sugar, and white sugar on medium-high until pale and fluffy (about 2-3 minutes).
  2. Add the egg and vanilla extract. Beat on medium speed until fully incorporated and smooth.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients on low speed, mixing only until flour streaks disappear. Fold in the chocolate chips by hand using a spatula.
  4. Scoop 2 oz (60ml) balls of dough and place them on the sheet 2 inches apart. Refrigerate the tray for 30 minutes.
  5. Bake for 9–11 minutes. Remove when edges are set but centers still look slightly underbaked and soft.
  6. Let the cookies rest on the hot baking sheet for 5–10 minutes to finish cooking the center.