Ingredients
Scale
- Wet Ingredients:
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 1 tbsp (15ml) milk (any kind)
- Dry Ingredients:
- 1 cup (125g) all-purpose flour
- ⅔ cup (55g) natural unsweetened cocoa powder
- 1 tsp baking soda
- ⅛ tsp salt
- Mix-ins:
- 1¼ cups (225g) semi-sweet chocolate chips
- Optional: white chocolate chips, nuts, or toffee bits
Instructions
Step 1: Prepare the Dough
- In a mixing bowl, beat butter, granulated sugar, and brown sugar together until fluffy.
- Add the egg and vanilla extract, mixing well.
Step 2: Combine Dry Ingredients
- In a separate bowl, whisk flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, mixing until combined.
Step 3: Add Chocolate Chips & Chill
- Stir in chocolate chips evenly.
- Cover dough and chill for at least 3 hours (overnight preferred for best results).
Step 4: Shape & Bake
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop dough into 1.5-tablespoon-sized balls and place 2 inches apart.
- Bake for 11-12 minutes or until edges are set.
Step 5: Cool & Store
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Store in an airtight container at room temperature for up to a week.
Notes
- For extra thick cookies: Chill dough overnight.
- For chewier cookies: Use more brown sugar than granulated sugar.
- To freeze dough: Roll into balls, freeze on a baking sheet, then transfer to a zip-top bag. Bake directly from frozen by adding 1-2 extra minutes.
- Prep Time: 15 minutes
- Cook Time: 11-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Calories: 180 kcal
- Sugar: 15g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg