Ingredients
1¼ cups all-purpose flour
¾ cup cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
2 tablespoons cornstarch
½ cup salted butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 tablespoons heavy cream
¾ cup semi-sweet chocolate chips (plus more for topping, if desired)
Instructions
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Preheat oven to 350°F and line baking sheets with parchment paper.
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In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and cornstarch.
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Cream together butter and both sugars until light and fluffy (about 2 minutes).
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Mix in vanilla extract and eggs until just combined.
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Gradually add the dry ingredients and heavy cream in two stages, mixing gently.
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Fold in chocolate chips.
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Cover and refrigerate dough for at least 1 hour (up to 2 days).
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Scoop dough using a 1½-tablespoon scoop, roll into balls, and place on baking sheet with 2-inch spacing.
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Bake for 9 minutes for gooey centers or up to 11 minutes for crispier cookies.
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Press additional chocolate chips on top if desired and cool on a wire rack.
Notes
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For variations, try using dark, milk, or white chocolate chips. Add-ins like chopped pecans, walnuts, or toffee bits are also great.
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To enhance flavor, consider adding ½ tsp sea salt or 1 tsp instant espresso to the dough.
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Use dark cocoa powder for an even richer taste.
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If you don’t have heavy cream, you can substitute with milk or coffee creamer with a splash of water.
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 9 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
