Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1/2 cup (125g) creamy natural peanut butter
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/4 cups (155g) all-purpose flour
  • 1/3 cup (30g) Dutch-process cocoa powder
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) sea salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Beat the softened butter, brown sugar, and peanut butter together until pale and fluffy.
  3. Incorporate the egg and vanilla extract, mixing until the batter is smooth and emulsified.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients on low speed, mixing only until flour streaks disappear.
  6. Gently fold in the chocolate chips by hand using a spatula.
  7. Scoop rounded tablespoons of dough, place them 2 inches apart on the sheets, and bake for 9–11 minutes until edges are set but centers remain slightly underbaked.
  8. Allow cookies to cool on the baking sheet for 15 minutes before transferring.