These chewy cookies are dense, fudgy and filled with chocolate deliciousness. It’s very important to chill the dough before baking because this is a soft cookie dough and the refrigeration will help prevent the cookies from spreading too much as they bake.

Ingredients:

• 1 cup unsalted butter, softened
• 2 cups brown sugar
• 2 eggs, at room temperature
• 1 tsp vanilla extract
• 3/4 cup cocoa powder, sifted
• 1 tsp salt
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 2 cups semi-sweet chocolate chips

Method:

1. Preheat oven to 350F and line baking sheet with parchment paper or a silicone baking mat.
2. Using an electric mixer fitted with the paddle attachment or a handheld mixer, cream together butter and sugar until light and fluffy. This should take about two minutes.
3. Add eggs and vanilla and beat until combined.
4. Reduce mixer speed to low and add cocoa powder and salt. Mix until fully incorporated.
5. Next, add in the flour and baking soda. Mix until combined. Stir in the chocolate chips.
6. Cover dough with plastic wrap and refrigerate for 20-30 minutes.
7. Roll refrigerated dough into equal-sized balls. I like to use a small ice cream scoop for this.
8. Bake cookies for 11 minutes.
9. Allow cookies to cool in the pan for five minutes before moving to a baking rack to fully cool.

Yield: approximately 30 cookies