- 1 cup cold butter, cut into chunks
- 1/2 cup sugar
- 3/4 cup brown sugar
- 1 egg
- 2 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon alt
- 2 1/4 cups flour
- 1/3 cup cocoa
- 1 pkg. milk chocolate chips (Guittard are BEST!)
- Preheat oven to 350º.
- In a large mixing bowl mix butter and sugars, just about 30 seconds or so. DO NOT CREAM! You will still have some lumps of butter.
- Add egg and vanilla and and mix just until eggs are incorporated. (You will/should still have a few small lumps of butter.)
- Add flour, salt, baking soda and cocoa. Mix until all blended together. Stir in chocolate chips. (the dough will be stiff).
- Roll dough balls by hand, making them slightly larger than normal. Pat them down slightly after placing them on an ungreased cookie sheet.
- Bake for about 8-9 minutes, DO NOT OVER BAKE. Remove from cookie sheets and cool on a cooling rack.
- You really need to make these in an electric mixer, a hand mixer just doesn’t work well with this recipe. Because you’re not creaming the butter and sugars, the dough is really thick and it is hard to incorporate the dry ingredients well enough with just a hand mixer.
- Don’t soften your butter before hand, you want it to be cold. Don’t even think about “creaming” the butter and the sugars together, just mix them for about 30 seconds or so.
- There will still be pebble-sized lumps of butter, but don’t worry because they will be gone by the time you mix in all the other ingredients.
- Do not over bake, they will still look slightly underbaked.
- Use Guittard milk chocolate chips if you can, they are the best ever and make all the difference in these cookies!
- While you have a batch baking, keep the remaining cookie dough in the fridge until you’re ready to bake the next batch.
- Category: Cookies