I was workshopping these cookies for awhile – the end result is soft chocolatey goodness.
- 1 cup unsalted butter
- 1 cup sugar
- 3/4 cup brown sugar
- 3 eggs
- 1 1/2 tsp vanilla
- 3/4 cup cocoa
- 1 3/4 cup flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips
- 1 cup toasted walnuts, optional
Cream butter, sugar and brown sugar until very light and fluffy 5-10 minutes, scraping down the bowl as needed and mixing until the mixture is all the same pale color.
Preheat oven to 350 degrees and line baking sheets with parchment.
Beat in eggs, one at a time, scraping as necessary. Add vanilla and mix.
Sift together cocoa, flour, soda and salt. Add to mixer and stir to combine well on low speed. Increase mixer speed to medium and beat for 30 seconds. Mix in chocolate chips and walnuts, if desired.
Scoop 3 tablespoon mounds onto cookie sheet, leaving 2″ between each cookie.
Bake 12-15 minutes, until the edges are firm and the centers seem a little undercooked.
Cool 10 minutes before removing from cookie sheets and baking remaining dough. Or scoop and freeze dough balls for up to a month -baking a couple from frozen at 9:30pm when you need a little something.