Cookies: Preheat your
oven to 350 degrees F (180 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
In the bowl of your electric stand mixer,
fitted with the paddle attachment
(or with a hand mixer), beat the butter until smooth. Add the sugars and vanilla
extract and beat until thoroughly combined. Scrape down the sides and bottom
of your bowl as needed. Add the egg and beat
Whisk, or sift
together the flour, cocoa powder, baking powder, and salt and then add to the
butter and egg mixture. Mix just until incorporated. Fold in the the
Using a small ice
cream scoop or two spoons, place about 2 tablespoons (40 grams) of batter on the
prepared baking sheet, spacing about 3 inches (7.5 cm) apart.
approximately 10 minutes or until the
the cookies are still soft in the center but are firm around the edges. Rotate
your baking sheet from front to back about halfway through baking. Remove from oven and let cookies cool on
the baking sheet for about
5 minutes before removing the cookies to a wire rack to cool completely.
Makes about 17 cookies.
View comments on this recipe on YouTube
1/2 cup (113 grams) unsalted
butter, at room temperature
1/3 cup (70 grams) light
sugar (firmly packed)
1/4 cup (50 grams) granulated
(4 grams) pure vanilla extract
(50 grams) egg, at room temperature
1 cup (130 grams) all purpose
1/4 cup (25 grams) Dutch-processed
1/2 teaspoon (2 grams)
(1 gram) salt
cups (260 grams) chocolate chips (white, semi sweet, bittersweet, and/or