Soft and Chewy Chocolate Cookies

Ingredients

• 1.25 cup all-purpose flour (spooned and leveled)
• 0.5 cup unsweetened cocoa powder (Dutch-processed preferred for deeper flavor)
• 0.5 tsp baking soda
• 0.25 tsp salt
• 0.5 cup unsalted butter (melted and slightly cooled)
• 0.5 cup granulated sugar
• 0.5 cup light brown sugar (packed)
• 1 egg (large, room temperature)
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips (plus extra for topping if desired)

Steps

1. 1

   Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

2. 2

   In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set aside.

3. 3

   In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and no lumps remain.

4. 4

   Add the egg and vanilla extract to the sugar mixture and whisk vigorously until the mixture is lightened in color and fully combined.

5. 5

   Add the dry ingredients to the wet ingredients. Use a rubber spatula to fold the mixture together until just a few streaks of flour remain.

6. 6

   Fold in the chocolate chips until evenly distributed throughout the dough.

7. 7

   Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and place them onto the prepared baking sheets, spaced about 2 inches apart.

8. 8

   Bake for 9-11 minutes. The cookies will look slightly underbaked and soft in the center, but they will firm up as they cool.

9. 9

   Remove from the oven and let the cookies cool on the baking sheet for at least 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

For the best texture, do not overbake these cookies; they should still look a little wet in the center when you pull them out. Store in an airtight container at room temperature for up to 5 days.

Nutrition per serving

• dessert
• cookies
• chocolate
• baked
• kid-friendly
• snack