Ingredients:

  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) granulated white sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) alcohol-free vanilla extract
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp (1.5g) baking powder
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, beat the 115g melted butter and 150g granulated white sugar together until smooth.
  3. Add the egg and 5ml vanilla extract, whisking vigorously for about 2 minutes until the mixture becomes pale and slightly fluffy.
  4. Sift in the 30g cocoa powder, 65g all-purpose flour, 1.5g baking powder, and 1.5g salt.
  5. Use a spatula to fold the ingredients together gently until no streaks of flour remain; do not overmix.
  6. Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
  7. Bake for 9–11 minutes until the edges are set but the centers still look slightly soft.
  8. Let the cookies cool on the pan for 5 minutes to firm up before transferring them to a wire rack.