Ingredients
Scale
- 1 cup unsalted butter
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a microwave-safe bowl, melt butter. Mix in sugar and cocoa powder until smooth.
- Whisk in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients into wet mixture, stirring until combined. Fold in chocolate chips.
- Drop spoonfuls of dough onto prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes until tops are cracked and shiny.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra fudginess, slightly underbake cookies and let them cool.
- Use high-quality cocoa for a richer flavor.
- Store in airtight container for up to 3 days or freeze for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 Kcal
- Sugar: 14g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg