recipe

Using the right combination of sugars and shaping techniques guarantees thick and chewy cookies.

safety
  • Uses the microwave
  • Uses the oven
difficulty
  • Intermediate
time
  • 1½ hours, plus cooling time
yield
  • Makes 12 cookies

Prepare Ingredients

½ cup (2½ ounces)
all-purpose flour
2 tablespoons
Dutch-processed cocoa powder
½ teaspoon
baking powder
¼ teaspoon
salt
⅔ cup (4 ounces)
semisweet chocolate chips
2 tablespoons
unsalted butter, softened
⅓ cup packed (2⅓ ounces)
light brown sugar
2 tablespoons
sugar
1
large egg
½ teaspoon
vanilla extract

Gather Baking Equipment

2
bowls (1 medium, 1 medium microwave-safe)
Whisk
Oven mitts
Rubber spatula
Electric mixer (stand mixer with paddle attachment or handheld mixer and large bowl)
Plastic wrap
Rimmed baking sheet
Parchment paper
1-­tablespoon measuring spoon
Cooling rack
1
 
½ cup (2½ ounces)
all-purpose flour
2 tablespoons
Dutch-processed cocoa powder
½ teaspoon
baking powder
¼ teaspoon
salt

In medium bowl, whisk together flour, cocoa, baking powder, and salt.

 
2
 
⅔ cup (4 ounces)
semisweet chocolate chips

Place chocolate chips in medium microwave-safe bowl. Heat in microwave at 50 percent power until melted, 2 to 3 minutes. Use oven mitts to remove bowl from microwave. Use rubber spatula to stir chocolate until completely melted and smooth.

 
3
 
2 tablespoons
unsalted butter, softened
⅓ cup packed (2⅓ ounces)
light brown sugar
2 tablespoons
sugar

In bowl of stand mixer (or large bowl if using handheld mixer), combine softened butter, brown sugar, and sugar. If using stand mixer, lock bowl into place and attach paddle to stand mixer. Start mixer on medium speed and beat until well combined, about 1½ minutes. Stop mixer and scrape down bowl.

 
4
 
1
large egg
½ teaspoon
vanilla extract

Add egg, vanilla, and melted chocolate. Start mixer on low speed and mix until combined, about 2 minutes. Stop mixer and use rubber spatula to scrape down bowl.

 
5
 

Add flour mixture. Start mixer on low speed and mix until combined, about 1 minute. Stop mixer. Remove bowl from stand mixer, if using.

 
6
 

Scrape down bowl and stir in any remaining dry flour. Cover bowl with plastic wrap. Let dough sit at room temperature for 30 minutes.

 
7
 

Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper.

 
8
 

When dough is ready, use your hands to roll dough into 12 balls (about 1 heaping tablespoon each). Place dough balls on parchment-lined baking sheet, leaving space between balls.

Leave 2 inches between balls, arranging them in staggered rows so they don’t spread into each other as they bake.

 
9
 

Place baking sheet in oven. Bake cookies until edges have just begun to set but centers are still very soft, 12 to 14 minutes.

 
10
 

Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let cookies cool completely on baking sheet, about 30 minutes. Serve.