- 1/2 cup unsalted butter, melted (113g)
- 1/2 cup granulated white sugar (100g)
- 1/4 cup light brown sugar, packed (50g)
- 1 large egg
- 1 vanilla bean* (or 1 tsp vanilla extract)
- 1/2 cup dutch-processed cocoa powder, spooned and leveled (42g)
- 1 1/4 -1 1/3** cups all-purpose flour, spooned and leveled (160g)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips or chopped bars (85g)
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Set aside.
- In a large mixing bowl whisk butter and both sugars just until combined about 1 minute.
- Add egg, vanilla*, and cocoa and stir just to combine about 1 minute.
- Add flour**, baking powder, and salt and mix with a handheld or stand mixer fitted with a whisk or paddle attachment just until combined about 1 minute. Don’t overmix at any step or your cookies will dry out. I highly recommend using a whisk until adding the flour then switching to an electric mixer.
- Fold in chocolate.
- Scoop 12 equal sized balls of the cookie dough and place 6 on each prepared baking sheet with enough space in-between. Press them down to a thickness of a thumb. Place additional chocolate on top if desired.
- Bake one baking sheet after another for about 9-11 minutes. I baked mine exactly 10 minutes. Remove from oven immediately when they lost its shiny surface and start looking matt and puffed. Let cool for about 5 minutes until they get firm enough to move them. Then transfer the cookies to a cooling rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature up to 4 days.
Base Recipe adapted from this SITE
Super Fudgy Chocolate Brownie Cookies Recipe