Ingredients
Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 Tablespoon (15ml) milk (any kind, dairy or non)
Dry Ingredients
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 2/3 cup (55g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
Chocolate
- 1 and 1/4 cups (225g) semi-sweet chocolate chips, plus a few more for optional topping*
Instructions
- Cream Butter and Sugars: In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 3 minutes. This step ensures aeration and smooth texture in the dough.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter-sugar mixture and beat on high speed until fully combined. Scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, cocoa powder, baking soda, and salt together until uniformly combined.
- Mix Dry Ingredients into Wet: With the mixer running at low speed, slowly add the dry ingredient mixture into the wet ingredients. Continue beating on low speed until combined. The dough will be thick and dense.
- Add Milk and Chocolate Chips: Increase mixer speed to high, beat in the milk to slightly loosen the dough, then fold in the semi-sweet chocolate chips until evenly distributed. The dough will be sticky and tacky.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 3 hours, preferably overnight, to develop flavor and texture. Chilling is mandatory for proper cookie thickness and handling.
- Prepare for Baking: Remove dough from refrigerator and let sit at room temperature for 10–20 minutes depending on chilling time to soften slightly for easier scooping.
- Preheat Oven and Line Baking Sheets: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Scoop and Shape Cookies: Using a medium cookie scoop or about 1.5 tablespoons (35–40g), scoop dough and roll into tall, cylindrical balls to ensure thicker cookies. Arrange dough balls 2–3 inches apart on the prepared baking sheets. Wipe hands as needed due to sticky dough.
- Bake Cookies: Bake for 11–12 minutes until edges appear set but centers still look soft. If cookies do not spread by minute 9, gently bang the baking sheet 2–3 times on the counter to encourage spreading; then return cookies to oven to finish baking.
- Cool and Add Optional Toppings: Cool cookies on baking sheets for 5 minutes. Optionally, press additional chocolate chips onto the tops for appearance and extra chocolate. Transfer cookies to a wire rack to cool completely, noting they will slightly deflate as they cool.
- Store Cookies: Store leftover cookies tightly covered at room temperature for up to one week to maintain freshness.
Notes
- Chilling the dough for at least 3 hours is mandatory to achieve the thick, chewy texture; overnight chilling is ideal.
- If the dough is too cold and hard to scoop, allow it to rest at room temperature for up to 20 minutes.
- Using parchment paper or silicone mats prevents sticking and eases cleanup.
- For thicker cookies, shape dough balls taller rather than wider before baking.
- Lightly banging the baking sheet on the counter during baking can help initiate spreading if needed.
- Optional: Press additional chocolate chips on warm cookies after baking for an attractive, melty topping.
- Cookies keep well at room temperature for a week when stored properly in an airtight container.
- Prep Time: 3 hours, 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
