1/4 cup (3/4 ounce) Dutch process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) unsalted butter
3/4 cup (5 ounces) granulated sugar
3/4 cup (5 ounces) light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 1/2 cups (9 ounces) semisweet chocolate chips
- Combine flour, cocoa powder, baking soda, and salt in a mixing bowl; set aside.
- Cream the butter in the bowl of a standing mixer fitted with the paddle attachment, beating for about 3 minutes or until light and creamy. Gradually add the granulated sugar then the brown sugar, baking until very light and creamy.
- Combine the eggs with the vanilla. Add the egg mixture in two parts and beat to incorporate, scraping down the sides of the bowl with a rubber spatula after each addition.
- Gradually add the reserved dry ingredients, beating just until streaky. Remove the bowl from the mixer and scrape the paddle clean. Add the chocolate chips and incorporate with a wooden spoon; do not overmix.
- Portion into golf-ball-size dough balls and chill or freeze, covered, for several hours or overnight.
- When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space dough balls 2 inches apart.
- Bake for 12-15 minutes or until middles no longer look raw or shiny. Remove from oven, let cool for 2 minutes then, using a metal spatula, transfer to a wire rack to cool completely.