Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed brown sugar
  • 2 large (100g) eggs, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • ⅔ cup (55g) Dutch-processed cocoa powder
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 2 cups (340g) semi-sweet chocolate chips

Instructions:

  1. Cream together the softened butter, granulated sugar, and brown sugar on medium-high speed until the mixture looks pale and fluffy (about 3 minutes).
  2. Beat in the eggs one at a time, followed by the vanilla extract, ensuring the emulsion is smooth.
  3. Sift the cocoa powder, flour, baking soda, and salt directly into the wet ingredients.
  4. Mix on low speed just until the white streaks of flour disappear; do not overmix.
  5. Gently fold in the chocolate chips by hand using a spatula.
  6. Place the dough in the refrigerator to chill for 30 minutes.
  7. Scoop rounded tablespoons of dough (about 2 oz each) and place them 2 inches apart on parchment-lined baking sheets.
  8. Bake at 350°F (175°C) for 9-11 minutes until the edges are set and the centers still look slightly underbaked.
  9. Remove from oven and allow cookies to firm up on the hot pan.