Yield: Varies based on scoop size; using the 3 tbsp. scoop should yield approximately 10-12 cookies.
Ingredients:
- 180g semi-sweet chocolate chips, divided (1 cup)
- 56g unsalted butter (1/4 cup)
- 90g light brown sugar (just under 1/2 cup)
- 1 egg
- 15g Dutch process cocoa powder (2 ½ tbsp.)
- 60g all-purpose flour (just under 1/2 cup)
- 1 tbsp. cornstarch
- ¾ tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- Optional: Flaky sea salt for garnish
Instructions:
- Preparation: Preheat your oven to 350°F (175°C). Prepare a cookie sheet by lining it with parchment paper or using a silicone baking mat.
- Chocolate Mixture: In a microwave-safe bowl, melt together 90g of the semi-sweet chocolate chips and the butter. Continue until the mixture is smooth. Introduce the cocoa powder into this mixture, whisking until well-combined. Set it aside for now.
- Sugar-Egg Mixture: In a different medium-sized bowl, use a hand mixer to beat together the light brown sugar and the egg. Continue for about 3-5 minutes, or until the mixture is light and fluffy in texture.
- Combining: Gently pour the previously prepared chocolate mixture into the sugar-egg mix. Fold them together, ensuring no streaks are left behind.
- Dry Ingredients: To this bowl, add in the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Fold everything together until you see only a few streaks of flour. Now, introduce the remaining chocolate chips, folding once again just until no flour streaks are evident.
- Scooping & Baking: Using a cookie scoop (3 tbsp. size is recommended), scoop out the cookies onto your prepared sheet. Ensure you leave at least a 2-inch gap between each cookie to accommodate for spreading during baking. For an extra touch of chocolate, top each cookie dough mound with additional chocolate chips. Bake these in the preheated oven for 8-10 minutes.
- Finishing Touches: Once removed from the oven, if you desire a more circular and slightly thicker shape for your cookies, gently press them using a bowl or cup that’s slightly larger than the cookies. For a touch of contrast in flavor, sprinkle some flaky sea salt over the top.
- Serve & Enjoy: Let the cookies cool slightly before serving. Relish the decadent chocolate richness in every bite!
Note: The Dutch process cocoa powder gives these cookies a deep chocolate flavor and a rich color. It’s distinct from natural cocoa powder, so it’s essential to use the specified type for the desired result.
