MAKES 24 cookies
TOTAL TIME: 40 minutes
We recommend using the test kitchen’s favorite baking chocolate, Callebaut Intense Dark L-60–40NV, but any high-quality dark, bittersweet, or semisweet chocolate will work.
|
1½ |
cups (7½ ounces) all-purpose flour |
|
½ |
cup (1½ ounces) Dutch-processed cocoa |
|
½ |
teaspoon baking soda |
|
¼ |
teaspoon salt |
|
¾ |
cup (5¼ ounces) granulated sugar |
|
¾ |
cup packed (5¼ ounces) dark brown sugar |
|
10 |
tablespoons unsalted butter, melted and cooled |
|
2 |
large eggs |
|
1 |
teaspoon vanilla extract |
|
4 |
ounces bittersweet chocolate, chopped into ½-inch pieces |
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking soda, and salt together in bowl.
2. Whisk granulated sugar and brown sugar in large bowl. Whisk in melted butter until incorporated. Whisk in eggs and vanilla until smooth. Gently stir in flour mixture with rubber spatula until soft dough forms. Stir in chopped chocolate.
3. Working with 2 tablespoons dough at a time, drop cookies 2 inches apart on prepared baking sheets.
4. Bake cookies until edges are set but centers are still soft and puffy, about 14 minutes, switching and rotating baking sheets halfway through baking. Let cookies cool slightly on baking sheets. Serve warm or at room temperature.