Description
These quintessentially indulgent cookies feature a double cocoa profile and generous pockets of semi-sweet chocolate. Developed for a professional bakery-style warmth and rich, fudgy texture, this recipe uses standard pantry ingredients to deliver consistent success. Perfect for satisfying deep cravings, these cookies balance intense cocoa notes with a subtle saltiness that makes every bite feel sophisticated and satisfying.
Ingredients
1/2 cup (113g) Unsalted Butter, softened
1/2 cup (100g) Granulated Sugar
1/2 cup (100g) Brown Sugar
1 Large Egg, room temperature
1 tsp Pure Vanilla Extract
1 cup (125g) All-Purpose Flour
2/3 cup (55g) Natural Unsweetened Cocoa Powder
1 tsp Baking Soda
1/8 tsp Fine Sea Salt
1 tbsp Milk
1 1/4 cups (225g) Semi-sweet Chocolate Chips
Instructions
Beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 3 minutes until light and fluffy.
Add the egg and vanilla extract, beating on high speed until fully incorporated.
Whisk the flour, cocoa powder, baking soda, and salt together in a separate bowl.
Combine the dry ingredients with the wet mixture on low speed.
Stir in the milk and fold in the chocolate chips.
Cover the dough tightly and chill in the refrigerator for at least 3 hours.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop the chilled dough onto the prepared baking sheet.
Bake for 12 minutes.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chilling the dough is essential to prevent the cookies from spreading too thinly. Use a spoon-and-level method to measure flour accurately for the best crumb. These can be stored in an airtight container for up to 5 days.
- Prep Time: 195
- Cook Time: 12
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 17g
- Sodium: 115mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg