Ingredients:
• 1¼ cups all-purpose flour
• ¾ cup cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 tablespoons cornstarch
• ½ cup salted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs, room temperature
• 2 tablespoons heavy cream
• ¾ cup semi-sweet chocolate chips, plus more to top the cookies if desired
Substitutions & Additions:
Chocolate Chips: You can replace some or all of the semi-sweet chocolate chips with dark chocolate, milk chocolate, or add white chocolate chips for the ultimate chocolate cookies.
Butter: This recipe calls for salted butter. Unsalted is fine too, just add ½ teaspoon of salt.
Nuts: If you like nuts in your cookies, add chopped pecans, or walnuts with the chocolate chips.
Sea Salt: Add a sprinkle of sea salt on top of the cookies before baking for an incredible flavor.
Cocoa Powder: You can also use dark cocoa powder in this recipe for an even richer, more indulgent flavor.
Directions:
1. In a medium bowl add the flour, cocoa powder, baking soda, baking powder, and cornstarch. Whisk together then set aside.
2. In a large mixing bowl beat together the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes on medium speed.
3. Once the butter mixture is fluffy add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the mixing bowl.
4. Turn the mixer on low and gradually add half of the dry ingredients to the butter mixture. Beat until combined. Add half of the heavy cream and mix to combine. Add in the remaining dry mixture and the remaining cream.
5. Beat in the chocolate chips just until combined.
6. Cover dough with plastic wrap and chill for 1 hour in the refrigerator. Chilling the dough allows the ingredients to come together, which improves the texture of the cookies and keeps them thick and chewy instead of spreading flat when they bake.
7. Preheat the oven to 350* F and line baking sheets with parchment paper.
8. Use a cookie scoop to make balls from the chilled dough. Roll each ball between the palms of your hands for a smooth cookie. Space 2 inches apart on prepared cookie sheets.
9. Bake for 9 minutes and remove from the oven.
10. Sprinkle several additional chocolate chips over the tops of the warm, baked cookies if desired.
11. Transfer cookies to a cooling rack and allow to cool.
Notes:
1. If you prefer extra-crisp cookies, bake them a minute or two longer. If you undercook by a minute or two, they will be more soft and gooey in the center. You could also make monster cookies with this recipe by making 2 to 4 inch balls that are spaced 2 to 3 inches apart.
2. You can serve these rich, indulgent cookies warm from the oven with milk or coffee.
3. You can warm for 10 to 15 seconds in the microwave for the fresh-baked melty chocolate sensation.
