Ingredients:

  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/3 cup (30g) Dutch-processed cocoa powder
  • 1 cup (125g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Whisk the melted butter, brown sugar, and granulated sugar together until the mixture is smooth and no lumps of sugar remain.
  2. Beat in the egg and vanilla extract until the batter looks glossy and emulsified.
  3. Sift the cocoa powder, flour, baking soda, and salt directly into the wet ingredients.
  4. Using a spatula, fold the mixture gently; stop the moment you no longer see streaks of white flour to avoid over-working the gluten.
  5. Gently stir in the semi-sweet chocolate chips until evenly distributed.
  6. If the dough feels too soft, let it rest at room temperature for 10 minutes to allow the flour to fully hydrate.
  7. Scoop 2 oz (60ml) portions of dough onto a parchment-lined sheet, spacing them 2 inches apart.
  8. Bake at 350°F (175°C) for 9–11 minutes. Remove them when the edges are matte and set, but the centers still look slightly soft and underbaked.