Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 2/3 cup (80g) unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups (340g) chocolate chips or chunks (semi-sweet or dark)
Instructions
- Preheat Oven and Prepare Baking Sheets:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-5 minutes using an electric mixer.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is well incorporated before adding the next.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Mix Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Add Chocolate Chips:
- Fold in the chocolate chips or chunks until evenly distributed throughout the dough.
- Form and Bake Cookies:
- Using a cookie scoop or spoon, drop dough balls onto the prepared baking sheets, spaced about 2 inches apart. Flatten them slightly with your hand or the back of a spoon.
- Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft.
- Cool Cookies:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
