Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Line 2 baking sheets with parchment paper or silicone baking mats.
- Place the butter in a large, microwave-safe bowl.
- Microwave the butter for about 40 seconds, until it is about 90% melted.
- Whisk the butter until it is completely melted and smooth.
- Add the brown sugar and granulated sugar to the melted butter.
- Mix until the sugars are well-combined with the butter.
- Stir in the vanilla extract.
- Add the large egg and mix until fully incorporated.
- Add the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt to the wet ingredients.
- Mix the dough until it is just combined; do not overmix. The dough should be soft and slightly sticky.
- Stir in the semisweet chocolate chips until evenly distributed.
- Scoop out 1.5 tablespoons of dough for each cookie (a medium cookie scoop works perfectly).
- Place the dough balls 2 inches apart on the prepared baking sheets.
- Bake for 7-10 minutes, or until the edges are set and the cookies look puffy but still slightly underbaked in the middle.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
Do not overmix the dough after adding the dry ingredients to keep the cookies tender.
Slightly underbake the cookies for the chewiest texture.
Measure flour by spooning it into a measuring cup and leveling it off to avoid dry cookies.
Kosher salt enhances the chocolate flavor, so don't omit it!
Slightly underbake the cookies for the chewiest texture.
Measure flour by spooning it into a measuring cup and leveling it off to avoid dry cookies.
Kosher salt enhances the chocolate flavor, so don't omit it!