Ingredients
- 1 /2 cup butter (113g)
- 1 /2 cup granulated white sugar (100g)
- 1 /4 cup brown sugar (50g)
- 1 large egg
- 1 vanilla bean* (or 1 tsp vanilla extract)
- 1 /2 cup dutch-processed cocoa (42g)
- 1 + 1/3 cups all-purpose flour (160g)
- 1 /2 tsp baking powder
- 1 /2 tsp salt
- 1 /2 cup semi-sweet chocolate (chips or chopped bars) (85g)
Preparation
Step 1
InstructionsPreheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Set aside.Microwave butter until 3/4 melted. Then stir with a fork or spoon until it's completely liquid. Transfer to a large mixing bowl. With a whisk, stir butter and the sugars just until combined. Add egg, vanilla*, and cocoa and mix just until combined.
Add flour, baking powder, and salt and mix with a handheld or stand mixer fitted with a whisk or paddle attachment just until combined. Don’t overmix at any step or your cookies will dry out. I recommend using a whisk for stirring until adding the flour then switching to an electric mixer. Fold in chopped chocolate.Roll 12 equal sized balls out of the dough and place 6 on each prepared baking sheet with enough space in-between. Press them down to a thickness of a thumb. Place additional chocolate on top if desired. Bake one baking sheet after another for about 9-11 minutes. I baked mine exactly 10 minutes. Remove from oven immediately when they lost its shiny surface and start looking matt and puffed. Let cool for about 5 minutes until they get firm enough to move them. Then transfer the cookies to a cooling rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature up to 4 days.