Ingredients:

  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated white sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • ⅓ cup (35g) unsweetened cocoa powder, sifted
  • 1 cup (125g) all-purpose flour
  • ½ tsp (3g) baking soda
  • ¼ tsp (1.5g) salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, whisk together the melted butter, brown sugar, and white sugar until the mixture is smooth and no lumps remain.
  2. Add the egg and vanilla extract, whisking vigorously until the batter looks glossy and well-combined.
  3. Sift in the cocoa powder, flour, baking soda, and salt directly over the wet ingredients. Using a spatula, fold the mixture gently until the last streaks of flour disappear.
  4. Fold in the chocolate chips until evenly distributed.
  5. Scoop 2-ounce mounds of dough onto parchment-lined sheets, spacing them 2 inches apart.
  6. Bake for 9–11 minutes. Remove the cookies when the edges are set and matte, but the centers still look slightly underbaked and soft to the touch.
  7. Let the cookies cool on the pan for 10 minutes to allow the residual heat to finish the centers.