Ingredients
Equipment
Method
Step-by-Step Instructions
- Sift together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
- Chop semi-sweet chocolate and microwave in 20-second intervals until melted; let cool.
- Cream melted butter, brown sugar, and white sugar until light and fluffy.
- Mix in melted chocolate, eggs, and vanilla until smooth.
- Gradually incorporate dry ingredients into wet mixture; fold in chocolate chips.
- Chill the dough in the refrigerator for about 10 minutes.
- Preheat oven to 350°F (175°C) and prepare baking sheets with parchment paper.
- Scoop dough onto prepared sheets, leaving space between each dough ball.
- Chill scooped dough balls again for another 10 minutes.
- Bake for 13-15 minutes until edges are set, then cool on pan for 5 minutes.
- Transfer cookies to wire rack to cool completely before serving.
Nutrition
Notes
Store cookies in an airtight container; can be frozen for up to 3 months. Reheat in the oven for best results.
