Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Add the vanilla extract and mix well.
- In another bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.
- Gradually stir the dry mixture into the wet mixture until just combined. Avoid overmixing.
- Fold in chocolate chips if using.
- Using a cookie scoop or two spoons, drop the cookie dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Baking
- Bake for 10-15 minutes, until the edges are firm but the centers remain soft.
- Allow cookies to cool on the sheet for a couple of minutes before transferring them to a wire rack.
Notes
For vegan cookies, substitute eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg). Ensure not to overbake; cookies should be soft in the center. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.