Ingredients
Scale
- ¾ cup unsalted butter (softened)
- ¾ cup packed light brown sugar
- ¼ cup granulated white sugar
- 2 egg yolks
- 1 ½ teaspoons vanilla extract
- 1 ¼ cups all-purpose flour (spooned and leveled)
- ¼ cup + 2 tablespoons Dutch process cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup semi-sweet chocolate chips
- Flaky sea salt for sprinkling (optional)
Instructions
- **Preheat Oven:** Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
- **Cream Butter and Sugars:** In a large bowl, cream together the softened butter, light brown sugar, and granulated white sugar with an electric mixer for about 2 minutes, until light and fluffy.
- **Add Egg Yolks and Vanilla:** Mix in the egg yolks and vanilla on medium speed for about 2 minutes, until the mixture is pale and fluffy.
- **Combine Dry Ingredients:** Add the flour, cocoa powder, salt, baking powder, and baking soda to the bowl. Mix until combined.
- **Add Chocolate Chips:** Stir in the chocolate chips until just incorporated.
- **Scoop Dough:** Scoop the dough into 18 balls. Arrange the dough balls two inches apart on the prepared baking sheets.
- **Bake Cookies:** Bake the cookies for 10-12 minutes. Bake for a shorter time for slightly underdone centers, or the full time for crispier edges.
- **Cool and Sprinkle with Salt:** Remove from the oven and, if desired, sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool for an additional 5 minutes.
- **Store Leftovers:** Store any leftovers in an airtight container for up to four days.
Notes
**Properly Measure Flour:** Always measure your flour properly. Don’t scoop your measuring cup into the flour. Instead, sprinkle spoonfuls of flour into your measuring cup and level off with the back of a knife. For accuracy, weigh your flour—1 cup equals 125 grams. Proper measuring ensures your cookies have the right consistency.