When it comes to chocolate cookies, these are my favorite. Rich, deep, dark chocolate highlighted by the luxurious chips buried inside that ooze onto your tongue when they’re warm. The cookie itself has a crisp exterior but, if baked properly, a chewy interior. I like to sprinkle a touch of sea salt on top before baking – you’ll be shocked by how much it intensifies the flavor of the chocolate.
- 1 cup all-purpose flour
- ½ cup unsweetened Dutch-process cocoa powder
- ½ tsp baking soda
- ½ tsp coarse salt
- 1/2 cup semisweet chocolate chips, plus 1/2 cup to stir in at the end
- 1 cup unsalted butter
- 1½ cups sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- Preheat oven to 180°C degrees.
- Whisk together flour, cocoa powder, baking soda, and salt; set aside.
- Melt semisweet chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
- Put chocolate mixture, sugar, eggs, and vanilla in the bowl and mix until combined.
- Gradually fold in the flour in two batches until just incorporated.
- Fold in chocolate chips.
- Using a small ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart.
- Bake until cookies are flat and surfaces crack, about 8-10 minutes (cookies should be soft).