Ingredients
Method
- Cream the Fats: In a large bowl, beat the softened butter and both sugars (brown and white) for 3-4 minutes until pale and fluffy.
- Add Liquids: Mix in the room-temperature egg and vanilla extract until just combined. Pour in the milk and mix briefly.
- Sift Dry Ingredients: Sift the flour, natural cocoa powder, baking soda, and salt directly into the wet ingredients.
- Combine: Fold the dry ingredients into the wet mixture using a spatula until a few streaks of flour remain. Do not overmix.
- Fold in Chips: Fold in the semi-sweet chocolate chips by hand.
- Chill the Dough: Cover the bowl and refrigerate for at least 3 hours (or overnight). This is crucial for thickness.
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape: Using a cookie scoop, form tall, cylinder-like balls (about 1.5 tbsp each). Place them on the sheet 2 inches apart.
- Bake: Bake for 10-12 minutes. (Optional: "Pan Bang" at minute 10 for ripples).
- Cool: Let the cookies cool on the baking sheet for at least 10 minutes before moving to a wire rack.
Notes
Cocoa Tip: Always use Natural Cocoa Powder for this recipe to ensure the baking soda reacts properly for a good rise.
Storage: Keep in an airtight container for up to 5 days. Add a slice of white bread to the container to keep them extra soft.
Freezing: You can freeze the raw dough balls for up to 3 months. Bake directly from frozen and add 1-2 minutes to the bake time.
Storage: Keep in an airtight container for up to 5 days. Add a slice of white bread to the container to keep them extra soft.
Freezing: You can freeze the raw dough balls for up to 3 months. Bake directly from frozen and add 1-2 minutes to the bake time.