- 1 cup (2 sticks) cold, unsalted butter, cubed
- 1¼ cup sugar
- 2 large eggs
- ½ cup dark cocoa powder
- 2¼ cups all-purpose flour
- ¼ t coarse salt
- 1 t baking powder
- 2½ cups semi-sweet chocolate chips
Preheat the oven to 350˚ and line baking sheets with parchment paper or baking mats. In the bowl of a stand mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.
Divide the dough into 4 ounce portions (or divide into 12 equal pieces). Roll each portion of dough into a ball and flatten just slightly into a disc. Place on the prepared baking sheets, a few inches apart. Bake 16-20 minutes, then cool on the baking sheets 5-10 minutes. Transfer to a wire rack to cool completely or enjoy gooey warm.
Pop a room temperature cookie into the microwave for about 10 seconds for a warm snack. Perfect with milk.