Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy.
- Beat in each egg one at a time, followed by the vanilla extract until thoroughly combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the creamed mixture, stirring until just combined.
- Scoop rounded spoonfuls of dough onto ungreased cookie sheets, leaving some space between each cookie.
- Bake in your preheated oven for 8 to 10 minutes, or until the edges look firm. Allow them to cool on wire racks.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months separated by parchment paper to prevent sticking. For a dairy-free version, consider using coconut oil or a vegan butter substitute.