These cookies are a delightful twist on the classic double chocolate chip cookie, featuring a fudgy texture and rich chocolate flavor.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the large egg and pure vanilla extract until well combined.
Mix just until combined to avoid overmixing.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and fine salt.
Sifting the dry ingredients can help prevent lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Mix on low speed to avoid overworking the dough.
Fold in the semi-sweet chocolate chips until evenly distributed.
Reserve a few chocolate chips to press onto the tops of the cookies before baking for a professional look.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Using a cookie scoop ensures uniform cookie sizes.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers look slightly underbaked.
The cookies will continue to set as they cool, so avoid overbaking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Cooling on the baking sheet helps the cookies firm up without breaking.
Serve the cookies warm or store them in an airtight container for later. Enjoy!
Warm cookies can be paired with a scoop of vanilla ice cream for an indulgent treat.
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