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1 C. unsalted butter, room temperature (2 sticks)
1/2 tsp. Kosher salt
3/4 C. brown sugar, packed
2 C. semi-sweet baking chips (1 bag)
1/2 C. granulated sugar
1 lg. egg
1 tsp. vanilla extract
1 1/2 C. all-purpose flour
1/3 C. cocoa powder
1 tsp. Clabber Girl Baking Soda
Heat oven to 375° F. Line a baking sheet with parchment paper.
Cream the butter, brown sugar and granulated sugar until fluffy. Beat in egg and vanilla until creamy.
Add the flour, cocoa powder, baking soda and salt to butter mixture. Mix until blended. Stir in semi-sweet baking chips.
Scoop out the cookie dough onto the baking sheet, two-inches apart. Chill the scooped cookies in the refrigerator for one hour.
Bake chilled cookies at 375° F for 10 to 12 minutes.
1 C. unsalted butter, room temperature (2 sticks)
1/2 tsp. Kosher salt
3/4 C. brown sugar, packed
2 C. semi-sweet baking chips (1 bag)
1/2 C. granulated sugar
1 lg. egg
1 tsp. vanilla extract
1 1/2 C. all-purpose flour
1/3 C. cocoa powder
1 tsp. Clabber Girl Baking Soda
Heat oven to 375° F. Line a baking sheet with parchment paper.
Cream the butter, brown sugar and granulated sugar until fluffy. Beat in egg and vanilla until creamy.
Add the flour, cocoa powder, baking soda and salt to butter mixture. Mix until blended. Stir in semi-sweet baking chips.
Scoop out the cookie dough onto the baking sheet, two-inches apart. Chill the scooped cookies in the refrigerator for one hour.
Bake chilled cookies at 375° F for 10 to 12 minutes.