Soft and Chewy Chocolate Cookies

• servings: 24 servings
• active time: 10 minutes
• total time: 19 minutes

Ingredients

¾ cup unsalted butter (at room temperature)

1 ½ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour - 240g measure it

⅔ cup unsweetened cocoa powder - 60g

1 teaspoon baking soda

½ teaspoon salt

Coarse sugar or salt (for sprinkling (optional)

Directions

Preheat oven to 350° F. Line a sheet pan with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla.

In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add to the mixer and mix until just combined. Scrape down the bowl as needed to make sure it's mixed evenly.

Scoop by the rounded tablespoon (I use a medium #40 1.5 Tbsp cookie scoop) onto the prepared sheet pan.

Bake until edges are crisp and the tops just barely appear set (no longer wet), about 9 minutes. Baking times may vary based on your oven and cookie size!

Immediately sprinkle with coarse sugar or salt while cookies are still hot. If they're misshapen, use a spatula to push them back into a circle. Let them cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

Repeat with remaining cookie dough. Store the cookies in an airtight container at room temperature for several days (if they last that long!).

Notes

Also added a few chocolate chips

Nutrition

• Calories: 192 kcal
• Total Fat: 9 g
• Saturated Fat: 6 g
• Cholesterol: 29 mg
• Sodium: 102 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 2 g
• Total Sugars: 15 g
• Protein: 3 g