Ingredients
Equipment
Method
- Preheat your oven to 375F. Line two baking sheets with parchment paper.
- Sift together the flour, cocoa powder, baking soda, and salt in a bowl.
- In a large mixing bowl or stand mixer, beat the butter and sugars on medium speed until the mixture is light and fluffy, about 3 minutes.
- Add the egg and vanilla. Beat until everything is combined, scraping down the sides of the bowl if needed.
- With the mixer on low speed, slowly add the flour mixture. Mix just until the dry ingredients are incorporated. Stir in the chocolate chips.
- Scoop 1½ tablespoon-sized balls of dough onto the cookie sheet. Place them about 2 inches apart.
- Bake for 10 minutes or until the cookie edges look firm and the center appears dry. Let the cookies cool on the sheets for 5 minutes. Transfer them to wire racks to finish cooling. Store baked cookies in an airtight container for up to 5 days.
Notes
Use a cookie scoop to make sure all cookies are the same size for even baking. Make sure your light brown sugar is soft and moist. If it is hard, you can soften it before use. Line your sheet pan with parchment paper or a silicone mat to help the cookies bake evenly and prevent sticking. You can use milk, white, or ruby chocolate chips. Substitute half of the chocolate chips with peanut butter chips for a different flavor. Room temperature butter and egg mix better. You can quickly warm the egg in a bowl of warm water for a couple of minutes if you forgot to take it out of the fridge earlier. Sifting the dry ingredients helps combine them evenly before mixing with the wet ingredients, which prevents overmixing later.