Description
Delicious chocolate chip cookies with a rich, soft texture.
Ingredients
Scale
- 1/4 cup unsalted butter (softened but not melting)
- 1/4 cup brown sugar
- 3 tablespoons granulated sugar
- 1 large egg yolk (just the yolk – not the whole egg)
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 3 tablespoons cocoa powder (I use Dutch process)
- 1/4 teaspoon baking soda
- pinch salt
- 1 teaspoon milk
- 1/2 cup chocolate chips (about 90 grams)
Instructions
- Preheat the oven to 350F (180C) and line a cookie sheet with parchment paper or a silicone baking mat.
- In a medium bowl, use a hand-held mixer to beat together the butter, brown sugar and granulated sugar until creamed.
- Mix the egg yolk and vanilla extract into the bowl.
- Add the flour, cocoa, baking soda and salt into the bowl. Mix together starting with the mixer on a low speed. If your cocoa is lumpy, I recommend sifting it first. The dough will be thick.
- Mix in the milk.
- Stir in the chocolate chips, reserving 1-2 tablespoons for dotting on the tops of the cookies after they come out of the oven.
- Form the dough into balls (about 6-8 cookies). Place at least 2 inches apart on the lined cookie sheets.
- Bake in the middle of the preheated oven for about 10-13 minutes, or until the tops look just set.
- Remove from the oven. Let the cookies cool on the cookie sheet for at least 10 minutes. When the cookies are fresh from the oven, dot the top of each cookie with a few extra chocolate chips.
Notes
- Store cookies in an airtight container for up to a week.
- Adjust baking time for a softer or crunchier cookie.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 grams
- Sodium: 50 mg
- Fat: 7 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 30 mg