Ingredients
Method
Instructions
- Cream the Butter and Sugars - In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer on medium speed.
- Add Eggs and Vanilla - Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined and the mixture is smooth.
- Combine Dry Ingredients - In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures even distribution of leavening agents and prevents clumps.
- Combine Wet and Dry Ingredients - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in Chocolate Chips - Gently fold in the chocolate chips and optional nuts using a spatula. The dough will be thick and rich.
- Chill the Dough - Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step is crucial for achieving that perfect chewy texture.
- Portion and Bake - Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Drop rounded tablespoons of dough about 2 inches apart. Bake for 10-12 minutes until edges are set but centers still appear slightly soft.
- Cool Properly - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Temperature Matters: Ensure your butter is properly softened - not melted. Room temperature butter creates the best texture. Don't Overbake: The cookies will continue to set as they cool. Remove them from the oven when the edges are firm but centers still look slightly underdone. Quality Cocoa: Use high-quality cocoa powder for the deepest chocolate flavor. Chilling Is Key: Don't skip the chilling step! This prevents spreading and enhances chewiness.