Indulge in these rich and soft chocolate cookies, perfect for any occasion.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the light brown sugar and unsalted butter until the mixture is fluffy.
Ensure the butter is softened for easier mixing and a smoother texture.
Add the vanilla extract and large egg to the bowl, mixing until well combined.
Crack the egg into a separate bowl first to avoid shells in your mixture.
In another bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Sifting the dry ingredients can help prevent lumps in the dough.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the semi-sweet chocolate chips evenly throughout the dough.
Use a spatula to gently fold in the chips without overworking the dough.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
A cookie scoop can help ensure uniform cookie sizes.
Bake in the preheated oven for 8-9 minutes, or until the edges are set.
Keep an eye on the cookies to avoid overbaking, as they will continue to cook slightly after being removed from the oven.
Allow the cookies to cool on the baking sheet for 1 minute before transferring them to a cooling rack.
Cooling the cookies on a rack prevents them from becoming soggy.
Serve the cookies warm or store them for later enjoyment.
Warm cookies pair wonderfully with a glass of milk or a scoop of vanilla ice cream.
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