Ingredients
Scale
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract, then slowly incorporate the dry ingredients.
- Fold in the chocolate chips. Using a cookie scoop, place dough balls on a parchment-lined baking tray, spacing them a few inches apart.
- Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are firm. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze cookies for up to three months, separated by parchment paper to prevent sticking.
- For a delightful twist, sprinkle sea salt on top before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg