Description

These chewy, intensely dark chocolate cookies are a celebration of simple, wholesome ingredients like real butter and natural cocoa. With their beautiful cracked tops and soft centers, they bring a touch of heritage charm to your kitchen in under twenty minutes.

Ingredients

1 cup salted or unsalted butter, room temperature
1 cup granulated sugar
2 fresh large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Coarse sugar or sea salt (for topping)

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Instructions

Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper or a silicone mat.
In a stand mixer, cream the room temperature butter and granulated sugar on medium-high speed for about 4 minutes until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
Slowly add the dry ingredients to the wet mixture on low speed until the dough is just combined.
Using a medium cookie scoop, place rounded tablespoons of dough onto the baking sheet, leaving two inches of space between each.
Bake for 9 minutes until the edges are crisp and the centers are slightly soft; sprinkle with coarse sugar or salt while still hot.

Notes

For the most consistent results, always use the spoon-and-level method when measuring your flour and cocoa powder to prevent the cookies from becoming dry. If you prefer a perfectly uniform look, use a round cutter to gently reshape the cookies immediately after they come out of the oven while they are still pliable.

Prep Time: 15 mins
Cook Time: 9 mins
Category: Dessert
Method: Baking
Cuisine: American