These cookies are a chocolate lover’s dream. Super intense chocolate flavor means that you must eat more than one.
- 10 tablespoons unsalted butter (softened)
- ¾ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1 large egg at room temperature
- 1 ¼ teaspoons vanilla
- 1 cup all-purpose flour
- 2/3 cup cocoa (I prefer Guittard Cocoa Rouge or other dutch processed cocoa)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups chocolate chips (I prefer Guittard Extra Dark)
Cream butter and sugars with a stand or hand mixer at medium speed until well creamed. Add egg and vanilla and continue mixing for 1 minute more. Turn off mixer and scrape down the sides of the bowl.
Sift flour, cocoa, baking powder and salt. Mix into the butter/sugar mixture by hand until just combined. Stir in the chocolate chips.
Form dough into 3 tablespoon balls and place two inches apart on a baking sheet lined with parchment paper. Cover with plastic wrap and place in the refrigerator for at least two hours and up to 48 hours.
Preheat oven to 350 degrees. Bake for 10 to 12 minutes until the tops of the cookies are just set. Remove from the oven and let cool for 5 minutes and then move to a wire rack to cool completely.