Ingredients:

  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (45g) Dutch-process cocoa powder
  • 1 cup (125g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Cream together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and glossy. Beat in the egg and vanilla extract on medium speed until the batter lightens slightly in color and becomes velvety.
  2. Sift in the Dutch-process cocoa powder, flour, baking soda, and salt. Mix on low speed just until the white streaks of flour disappear. Fold in the chocolate chips by hand with a spatula.
  3. Scoop rounded tablespoons of dough onto a parchment-lined sheet, spacing them 2 inches apart. Bake at 350°F (175°C) for 9–11 minutes until edges are set but centers remain slightly underbaked.
  4. Allow the cookies to cool on the hot baking sheet for at least 10 minutes to allow the centers to set through residual heat.