Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is smooth and well-blended.
- Add the eggs to the bowl one at a time, beating well after each addition. Then, stir in the vanilla extract.
- In another bowl, mix together the all-purpose flour, cocoa powder, baking powder, and salt.
- Gradually stir the dry ingredients into the wet mixture until just blended. Be careful not to overmix.
- Gently fold in the chocolate chips until they are evenly distributed throughout the dough.
- Drop rounded spoonfuls of the dough onto ungreased cookie sheets, leaving enough space between each cookie.
Baking
- Place the cookie sheets in the preheated oven and bake for 10-12 minutes. The edges should be set, but the centers should still be soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
Ensure your butter is at room temperature for easy creaming. Don’t overbake the cookies; they should look slightly underbaked in the center for a fudgy texture. Store in an airtight container for up to a week or freeze for up to three months.