Ingredients
Wet Ingredients
- 1/4 cup (56.75 g) unsalted butter
- 4 ounces (113.4 g) semi-sweet chocolate (about 1/2 cup)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup (200 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- 1/4 teaspoon kosher salt
- 3 tablespoons cocoa powder
- 1/8 teaspoon baking soda
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Melt Butter and Chocolate: In a microwave-safe bowl, melt the butter and semi-sweet chocolate together by heating in 30-second intervals, stirring between each until fully melted and smooth. Set this mixture aside to cool slightly.
- Beat Eggs, Sugar, and Vanilla: Using a hand or stand mixer fitted with a whisk attachment, beat the eggs, sugar, and vanilla extract on high speed for 3-5 minutes until the mixture is light, airy, and pale. This step is crucial for creating the shiny crinkle tops on the cookies; mixing by hand is not recommended.
- Combine Chocolate Mixture: Gradually add the cooled melted chocolate and butter into the egg mixture and fold or mix on low to medium speed until well combined.
- Add Dry Ingredients: Sift or add the flour, kosher salt, cocoa powder, and baking soda to the wet mixture. Fold in gently or mix on low speed just until combined. The dough will be loose, resembling brownie batter rather than traditional cookie dough.
- Portion the Cookie Dough: Use a mini ice cream scoop or small spoon to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for exactly 10 minutes. The cookies should develop crinkled tops and have slightly crisp edges but remain fudgy inside.
- Cool: Let the cookies cool on the baking sheet for 10 minutes to set before transferring them to a wire rack to cool completely.
Notes
- If you don’t get the crinkle tops, your eggs may have been too cold or not whipped long enough. Ensure eggs are room temperature and beat for a full 3-5 minutes.
- Store cookies in an airtight container or zip-top bag for up to 5 days to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
