Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 tablespoons cornstarch
- 1/2 cup salted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
- 3/4 cup semi-sweet chocolate chips (plus more to top the cookies, if desired)
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and cornstarch. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2 minutes on medium speed). Add the vanilla extract and eggs, and beat until combined. Use a rubber spatula to scrape down the sides of the bowl.
- Turn the mixer on low and gradually add half of the dry ingredients to the butter mixture. Beat until fully incorporated. Add half of the heavy cream and mix to combine. Add the remaining dry ingredients and the rest of the heavy cream, mixing until just combined.
- Beat in the chocolate chips until evenly distributed throughout the dough.
- Cover the dough with plastic wrap and chill it in the refrigerator for 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Use a 1 1/2 tablespoon cookie scoop to form dough balls from the chilled dough. Roll each ball between your palms for a smooth surface. Space the dough balls 2 inches apart on the prepared cookie sheets.
- Bake for 9 minutes, then remove from the oven. If desired, sprinkle additional chocolate chips over the tops of the warm cookies.
- Transfer the cookies to a cooling rack and let them cool before serving.
Notes
- For an extra gooey texture, underbake slightly and let the cookies rest on the baking sheet for a few minutes after removing from the oven.
- If you prefer a richer taste, substitute the semi-sweet chocolate chips with dark chocolate chips.
- These cookies can be stored in an airtight container for up to 4-5 days, or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 20g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
