Ingredients
- 1 cup cold unsalted butter, cubed
- 1 ¼ cup light brown sugar, packed
- ½ cup cane sugar
- ⅔ cup Dutch-process cocoa powder*
- 2 ¼ cup all purpose flour
- 1 teaspoon fine sea salt
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ¼ cup chocolate chips (half milk chocolate and half semi-sweet)
Instructions
- Preheat oven to 400° F and spray two baking sheets with cooking spray (or line with parchment paper).
- Slice the cold butter into ¼ inch cubes and place in the standing mixer, along with the brown and cane sugars. Gradually increase speed and mix on high for 3-4 minutes until creamy. Scrape down the sides of the bowl halfway through.
- In a separate bowl, whisk together the flour, cocoa powder, sea salt, cornstarch, and baking soda.
- After creaming the butter and sugar, add vanilla extract and eggs. Mix on medium speed until well combined. Scrape down the sides of the bowl halfway through.
- Add mixed dry ingredients to the standing mixer and mix on the lowest setting until just combined. Add chocolate chips while the flour is still mixing in--this minimizes the risk of overworking the cookie dough.
- Roll the dough into 12 balls and place 6 on each baking sheet. If you'd like, press extra chocolate chips into the top of each cookie. Bake each sheet separately for 8-10 minutes. Mine are usually done right at 9 minutes. Allow the cookies to cool on the pan for at least 15 minutes before eating. Enjoy!
Notes
*Make sure to use dutch-process cocoa powder! It has a much deeper, smoother flavor than normal cocoa powder. I like to use the Ghirardelli brand. You can find it at most grocery stores.