Joy Wilson gets it.
There isn’t much more to say than that. I originally made these cookies for the people in my lab (who happily devoured them), and then again for some friends who came to stay the night (again, happily devoured).
No surprise here, this recipe comes from Joy the Baker’s blog. It makes 24 cookies.
- 1 stick unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla
- 1 1/2 cups flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4-6 oz. dark chocolate chips or chunks
- coarse salt (kosher works) for sprinkling on top, optional (though I’d definitely recommend it!)
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
In the bowl of an electric stand mixer, cream together the butter and sugar until lightly fluffy. Scrape down the sides and add the egg and vanilla extract. Combine for about 1 minute.
In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the butter/sugar/egg mixture all at once. Beat until just combined, on low speed.
Add the chocolate chips/chunks. Stir to combine.
Using a small cookie scoop (or just a couple of spoons), place dough by the heaping tablespoonful on the cookie sheets. Leave a couple of inches between each dough ball.
Bake 11-12 minutes, or until the cookies are just done. Be very careful to not over bake. In fact, under-baked cookies would be preferable. Rest the baked cookies on the sheets for 5 minutes before transferring them to a wire rack to finish cooling.