Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1/2 cup (100g) granulated white sugar
  • 1 large (50g) egg, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 1 3/4 cups (210g) all-purpose flour
  • 1/2 cup (45g) Dutch-processed cocoa powder
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) fine sea salt
  • 1 1/2 cups (255g) semisweet chocolate chips

Instructions:

  1. In a large bowl, beat the softened butter, brown sugar, and white sugar on medium-high speed for 2-3 minutes until the mixture is pale, fluffy, and looks like wet sand.
  2. Add the egg and vanilla extract, beating on medium speed until fully emulsified and glossy.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until no lumps remain.
  4. Turn the mixer to the lowest setting and gradually add the dry ingredients. Stop mixing the moment the last streak of flour disappears to avoid over-developing the gluten.
  5. Fold in the chocolate chips by hand using a rubber spatula.