Ingredients
Cookie Dough
- ¾ cup salted or unsalted butter, at room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla bean paste
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Optional Topping
- Coarse sugar or salt, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350° F (175° C) and line a sheet pan with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed for about 4 minutes until the mixture is light and creamy, ensuring a smooth base for your cookies.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then incorporate the vanilla bean paste until fully combined, enhancing the cookie’s flavor depth.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures even distribution and prevents lumps in the dough.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture in the stand mixer. Mix on low speed until just combined to avoid overworking the dough. Scrape down the sides of the bowl as needed for uniform mixing.
- Shape the Cookies: Using a rounded tablespoon or a medium #40 (1.5 tablespoon) cookie scoop, drop dough portions evenly spaced on the prepared parchment-lined sheet pan to ensure proper spreading during baking.
- Bake: Bake in the preheated oven for about 9 minutes, or until the cookie edges are crisp and the tops just barely appear set but not wet. Baking time may vary slightly depending on your oven and cookie size.
- Apply Toppings: Immediately upon removing from the oven, sprinkle the cookies with coarse sugar or salt while still hot to add a delightful finishing touch. If any cookies lose their shape, gently shape them back into circles using a spatula.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely and achieve the perfect chewy texture.
- Repeat and Store: Repeat the scooping and baking process with the remaining dough. Store cooled cookies in an airtight container at room temperature for several days to maintain freshness, though they’re likely to be enjoyed quickly!
Notes
- Use accurately measured flour by spooning it into the cup and leveling off with a knife to avoid dense cookies.
- Unsweetened cocoa powder is essential for rich chocolate flavor; Dutch-processed cocoa can be used but may affect leavening slightly.
- Butter should be at room temperature for proper creaming and texture development.
- Adjust baking time slightly if using different sized scoops for consistent results.
- Sprinkling coarse sugar or salt on top is optional but enhances texture and flavor contrast.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
