Chocolate Cookie Recipe

Position an oven rack in the middle of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Measure and sift (or whisk) the dry ingredients: combine flour, cocoa powder, baking soda, and salt in a medium bowl to remove lumps and ensure even distribution.

Cream butter and sugars

In a large mixing bowl, beat the softened butter with the granulated and brown sugars until the mixture is light and fluffy, about 2–3 minutes with an electric mixer on medium speed (or 4–5 minutes by hand). Scrape down the bowl sides as needed.

Add egg and vanilla

Add the egg and vanilla extract to the butter-sugar mixture and beat until fully incorporated, about 30–45 seconds.

Combine wet and dry

Gradually add the sifted dry ingredients to the wet mixture in two additions, mixing on low speed (or stirring with a sturdy spoon) just until no streaks of flour remain. Do not overmix — stop when the dough is homogeneous and slightly thick.

Fold in chocolate

Using a spatula, fold in the chocolate chips or chunks until evenly distributed throughout the dough.

Portion the dough into rounded tablespoons or use a 1.5-tablespoon cookie scoop to form balls about 1 to 1 1/4 inches in diameter. Place dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow spreading.

Optional: For a bakery-style look, press a few extra chocolate chips onto the top of each dough ball and sprinkle a small pinch of coarse sea salt over each.

Bake in the preheated oven for 9–12 minutes, until the cookies have set around the edges but still look slightly soft in the centers. Exact time depends on oven and cookie size: smaller cookies ~9 minutes, larger ~11–12 minutes.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to finish setting, then transfer cookies to a wire rack to cool completely.