From joyofbaking.com. These are not as moist as the brownie cookies and are lighter in chocolate flavor. Makes 16-18 cookies.
- ½ cup (113 grams) unsalted butter room temperature
- ⅓ cup (70 grams) light brown sugar firmly packed
- ¼ cup (50 grams) granulated white sugar
- 1 teaspoon (4 grams) pure vanilla extract
- 1 large (50 grams) egg room temperature
- 1 cup (130 grams) all purpose flour
- ¼ cup (25 grams) Dutch-processed or natural cocoa powder
- ½ teaspoon (2 grams) baking powder
- ¼ teaspoon (1 gram) salt
- 1½ cups (260 grams) chocolate chips (white, semi-sweet, bittersweet, and/or milk), or chopped nuts
- Preheat your oven to 350°F (180°C) and place rack in center of oven. Line two baking sheets with parchment paper.
- In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth.
- Add the sugars and vanilla extract and beat until thoroughly combined. Scrape down the sides and bottom of your bowl as needed.
- Add the egg and beat until incorporated.
- Whisk, or sift together the flour, cocoa powder, baking powder, and salt and then add to the butter and egg mixture. Mix just until incorporated.
- Fold in the the chocolate chips or nuts.
- Using a small ice cream scoop or two spoons, place about 2 tablespoons (40 grams) of batter on the prepared baking sheet, spacing about 3 inches (7.5 cm) apart.
- Bake for approximately 10 minutes or until the the cookies are still soft in the center but are firm around the edges. Rotate your baking sheet from front to back about halfway through baking.
- Remove from oven and let cookies cool on the baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.