Ingredients
Method
- n a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
- Crack in the egg and pour in the vanilla. Mix until everything’s fully combined and smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. You don’t want any cocoa clumps hiding in your dough.
- Slowly mix the dry ingredients into the wet ingredients.
- You can bake these cookies right away, but if you have time, chill the dough in the fridge for 30–45 minutes.
- Scoop out about 1 1/2 tablespoons of dough per cookie and roll into balls.
- Place them a few inches apart on the baking sheet.
- Bake for 9–11 minutes, or until the edges are set but the centers look slightly soft.
- Let them cool on the pan for 5 minutes before transferring to a wire rack.
Notes
This recipe is built for customizing. Here are a few ways to change it up:
- Mocha Version: Add 1/2 teaspoon of instant espresso powder to the dry mix.
- Triple Chocolate: Use a combo of dark, milk, and white chocolate chips.
- Mint Chocolate: Stir in a drop of peppermint extract and chopped Andes mints.
- Spicy Chocolate: Add a pinch of cayenne and cinnamon for a Mexican chocolate vibe.